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AUG -3 1923 

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The following are the menus which I have actually used 
in the past year. Originally, I planned my luncheons and 
dinners for one week in advance and each Monday morning 
posted this typed sheet of menus (with recipe references) 
in the kitchen. 

I make use of every possible left-over and frequently 
buy (particularly in the case of meats) sufficient to make 
certain of enough “left-over” to serve as the foundation of 
the “meat dish” for the following evening. It is also 
left-overs and the liquor from canned vegetables (asparagus, 
peas, etc.) that I frequently use in making soups. It is 
easy in this way to market to the best advantage, saving 
both time and money. The meals were planned for a family 
of three. Under my house budget system, a certain allow¬ 
ance is made for food, and these meals have proved reason¬ 
able and uniform in cost, averaging between $20 and $24 
a month per person. This included entertaining guests. 
The menus are neither elaborate or expensive, but an effort 
was made to secure variety, attractiveness and whole¬ 
someness at a minimum of labor and expense. There will 
be times, however, due to local market conditions and indi¬ 
vidual tastes when the user of these menus will have to 
substitute “dishes.” Meals may be further rounded out by 
the addition of a soup or salad when desired. No provision 
has been made for Sunday evening supper (lower left hand 
space). 

I have found it advisable to keep an emergency reserve 
shelf, whereon I keep the “makings” for the emergency 
luncheons and dinners given at the back of the book. These 
supplies are kept entirely separate from those used daily 
and replenished as soon as used. This is useful for unex¬ 
pected company when the food on hand is not sufficient for 
additional guests. 

The simple numerical references after dishes refer to 
th4 page in the Boston Cooking School Book (Fannie Mer- 


ritt Farmer), revised edition, where the recipe may be 
found. Other references (as S 87) refer to the page in the 
Supplement. These recipes are my own collection from 
many sources. 

These menus and recipes are printed at the request ol 
friends. I hope that they will be of help to them and par¬ 
tially settle that most troublesome of daily questions, “What 


shall we eat?” 


M. S. N. 


4 


Luncheon 


Menus 

January 


Dinner 


i 

Oyster and Onion Puree (S 141) 
Savory Goulash (S 52) 

Corn Bread 
Lettuce Salad 

Hot Chocolate with Whipped 
Cream 


Clear Soup 
Tomato Aspic Salad 
Eggs a la King (S 46) 
Fruit 


Cream of Potato Soup 
Perfect Loaf (S 93) 
Muffins 

Banana Salad 


Cream of Asparagus Soup 
Supper Muffins (S 85) 
Fruit 
Tea 


Vegetable Soup 
Cheese Puffs (S 54) 
Stuffed Tomato Salad 
Fruit 
Hot Tea 


Cream of Celery Soup 
Omelette with Fried Onion 
Filling 

Buttered Toast 
Fruit 

Hot Chocolate 


Oyster Cocktail 
Cream of Tomato Soup 
Roast Loin of Pork 
Cranberry Sauce 
Potatoes Franconia 
Creamed Cauliflower 
Fig Pudding with Hard Sauce 

2 

Stuffed Ham (S 87) 

American Fried Potatoes 
Creamed Asparagus 
Prune Whip 

3 

Planked Beef Steak (199) 
Creamed Mushrooms 
Cucumber Salad 
Nut Meringue (480) 

Coffee 

4 

Cream of Tomato Soup 
Veal Birds 
Potatoes au Gratin 
Asparagus with Hollandaise 
Sauce 

Hot Biscuit 

Jane’s Orange Jelly Salad 
(S 115) 

5 

Halibut Baked in Custard 
(S 71) 

Shoe String Potatoes 

String Beans 

Butter Scotch Pie (S 96) 

6 

Cream of Bean Soup 
Timbales of Meat (using left¬ 
overs) (S 58) 

Creamed Celery 
Beets Harvard 
Prune Salad (S 124) 

7 

Fruit Cocktail 
Roast Leg of Lamb 
Mint Sauce 
Mashed Potatoes 
String Beans 
Date Sponge (S 107) 

Coffee 


5 


January 


Dinner 


Luncheon 


Onion Soup 

Cheese Timbales (S 55) 

Hot Chocolate 

Fruit 


Egg and Cheese Soup (S 143) 
Uxbridge Supper Potatoes 
(S 163) 

Vegetable Peonies (S 117) 

Hot Tea 


Cream of Pea Soup 
Lamb Aspic Salad (S 112) 
Cheese Puffs (S 54) 

Hot Chocolate 


Concordia Fried Potatoes with 
Corn (S 163) 

Cabbage Salad 

Muffins 

Grapefruit 


/Vegetable Soup 
v Creamed Dried Beef on Toast 
Sliced Oranges 
Hot Chocolate 


Cream of Onion Soup 
Frozen Salmon Salad (S 65) 
Peanut Biscuit 
Hot Chocolate 


Cold Sliced Lamb 
Creamed Peas 

Savory Potato Omelette (S 163) 
Peach and Pecan Salad (S 119) 


Lamb Surprise with Rice 
(S 83) 

Creamed Peppers 
Lettuce Salad with Roquefort 
Dressing 
Coffee 


Lamb Croquettes (left-overs) 
(S 82) 

or Arabian Stew (S 79) 
Corn and Beans 
Potatoes au Gratin 
Chocolate Pie 
Coffee 

11 

Swiss Steak 
Fried Onions 
Creamed Potatoes 
Corn Fritters 
Jellied Peaches 

12 

Salmon Souffle (S 68) 

Stuffed Baked Green Peppers 
Rice au Gratin 
Alligator Pear Salad 

13 

Luncheon Sandwiches (S 86) 
(left steak) 

Cold Slaw 
Baked Tomatoes 
Stuffed Baked Potatoes 
French Fruit Salad (330) 


Oyster Cocktail 
Smothered Chicken 
Mashed Potatoes, Gravy 
Creamed Onions 
Hot Biscuits 

Devil’s Food with Whipped 
Cream 


6 


January 


Luncheon 


Chicken Soup with Noodles 
* Cheese Souffle 
Buttered Toast 
Fruit 


Tomato Bisque 
Bacon Timbale (S 52) 
Muffins 
Fruit 


Cream of Potato and Onion 
Soup 

Ravioli with Tomato Sauce 95 
Grated Cheese 

Bananas Sliced and Sprinkled 
with Lemon Juice 


Tomato Aspic Salad 
Cheese Omelette with Toast 
Hot Chocolate 


Dinner 

15 

Lenox Chicken (387) 
Shoe String Potatoes 
Fried Bananas 
Stuffed Tomato Salad 


16 

Meat Loaf with Horseradish 
Sauce 

Hashed Brown Potatoes 

String Beans 

Prune Snowballs (S 14) 


17 

Cold Meat Loaf 
Baked Stuffed Potatoes 
Succotash 

Delmonico’s Special (S 7) 


18 

Celery, Olives 

Lamb Chops Castillane (217) 
Potatoes au Gratin 
Prune Whip 


Potato Salad 
Sliced Ham 
Muffins 
Hot Chocolate 
Fruit 


19 

Liver and Bacon 
American Fried Potatoes 
Creamed Peas 
Radishes 
Cottage Pudding 


20 


Peas Timbales (S 58) 
Buttered Toast 
Fruit Salad 


Fried Eggs on Waffles Gar¬ 
nished with Bacon 
Tomato Surprise Salad 
Heavenly Pie (S 94) 


21 


Vegetable Soup 
Rolled Porterhouse Roast 
Brown Gravy, Potatoes 
Hot Biscuits 
Cauliflower au Gratin 
Marshmallow Pudding (432) 


7 


Appledore Soup (138) 
Luncheon Eggs (S 36) 
Baked Apples 


23 

Vegetable Soup 
Cheese Timbales (S 55) 

Buttered Toast 

Sliced Oranges with Cocoanut 


Soup 

Mexican Rice (S 52) 
Banana Salad with Mint 


Soup Soubise (126) 
Meatless Meat Loaf (S 93) 
Cheese Puffs (S 54) 

Fruit 


Potato Soup 
Corn Fritters 
Muffins 

Spinach Salad (S 116) 


Clear Soup 

Curried Eggs with Rice 

Buttered Toast 

Bananas with Lemon Juice 


23 


radish Sauce 
Cauliflower a la Creme (S 62) 
(left-over) 

French Fried Potatoes 
Peach Cream (S 8) 


Cecils with Tomato Sauce (213) 
Rice au Gratin 
Green Beans 
Peach Cobbler 


Pork Chops Cooked in Milk 
Shoe String Potatoes 
Succotash 

Marshmallow Salad (S 115) 


Cream of Tomato Soup with 
Whipped Cream 
Beef Tenderloin with Bacon 
Baked Stuffed Potatoes 
Scalloped Onions 
Tomato Baskets with Aspara¬ 
gus 

Cheese Canapes 
Peppermint Ice Cream, Coffee 

26 

Washington Salmon Supreme 
(S 69) 

Baked Stuffed Green Peppers 
Creamed Potatoes 
Napoleons (477) 


Beefsteak Pie (left steak) (213) 
Sweet Potatoes with Marshmal¬ 
lows 

Brussels Sprouts 
Asparagus Salad with French 
Dressing 


Cream of Asparagus Soup 
(or Celery) 

Roast Loin of Pork with Apple 
Sauce 

Franconia Potatoes, Gravy 
Onion Souffle (S 154) 

Hot Biscuits 
Lemon Meringue Pie 


January 


Luncheon 


Dinner 


22 


Cold Sliced Beef with Horse- 


Luncheon 


January 


Dinner 


Cream of Onion Soup 
Macaroni Loaf (S 50) 
Fruit Cup in Orange Cups 
Hot Chocolate 


Vegetable Soup 
Cheese Souffle 
Muffins 

Banana Salad with Nuts 


Onion Soup with Cheese (S 143) 
Eggs and Mushrooms (S 44) 
Baked Apples 


29 

Cold Sliced Pork 
Hashed Brown Potatoes 
Scalloped Tomatoes 
Celery Olives 
Apple Meringue (413) 

30 

Woodcock Toast (S 43) 

French Fried Potatoes 
Beets Belvidere (S 147) 

Orange Blanc Mange 

31 

Stuffed Ham (S 87) 

Creamed Celery 

Virginia Sweet Potatoes (S 167) 

Fruit Cup 


F e b r u a r 


Luncheon 

i 

Cream of Peas Soup 
Egg Timbales with Tomato 
Sauce (194) 

Grapefruit Cocktail 


2 

Black Bean Soup 
Peas Timbales 
Popovers 
Fruit 

3 

Cream of Tomato Soup 
Mock Crab on Toast (S 39) 
Chocolate Souffle 


4 


Dinner 


Cream of Celery Soup 
Fillets Mignons with Mushroom 
Sauce 

French Peas 

Grapefruit and Apple Salad 
Marshmallow Pudding (432) 


Luncheon Sandwiches (S 86) 
Stuffed Baked Potatoes 
Creamed Lima Beans 
Chiffon Pie (S 95) 


Veal Goulash (S 78) 
Baked Sweet Potatoes 
Creamed Spinach 
Prune Souffle (S 11) 


Spinach Soup 
Smothered Chicken 
Mashed Potatoes 
Gravy, Hot Biscuits 
Stuffed Baked Onions 
Stuffed Apples with Meringue 
(S 24) 


9 


February 


Luncheon 


Dinner 


Chicken Soup 

Eggs with Creole Sauce (S 46) 

Muffins 

Tea 

Fruit 


Chicken in Curry Sauce with 
Rice and Relishes 
Cocoanut Peanuts and Chutney 
Harvard Beets 
Asparagus Salad 
Cheese Wafers 
Coffee 


Duchess Soup 
Tomato Aspic Salad 
Cheese Crackers 
Sliced Oranges with Cocoanut 


Hamburger Steak with Onions 
Asparagus with Hollandaise 
Mashed Potatoes 
Hot Biscuits 
Apple Pandowdy (S 15) 


Cream of Asparagus Soup 
Supper Muffins (S 85) 
(left-overs) 

Sliced Bananas 


Planked Eggs with Vegetables 
(S 38) 

Buttered Toast 

Lettuce with Thousand Island 
Dressing 

Macedoine of Fruit in Orange 
Cups 


Cream of Onion Soup 
Stuffed Croutons (S 85) 
Luncheon Salad (S 110) 


Pot Roast of Ham (S 87) 

Stuffed Baked Sweet Potatoes 
Creamed Celery 
Heavenly Pie (S 94) 


Split Peas Soup 
Tomato Scramble (S 44) 
Baked Apple Tosca (S 21) 


Ham Loaf (S 89) 

Baked Stuffed Peppers 
Rice au Gratin 
Rolled French Pancakes 
Spread with Jelly 


10 


Tomato Soup 
j Cheese Souffle 
/ Lettuce Salad 
Muffins 

Hot Chocolate 


11 


Lamb Chops en Casserole (220) 
Spinach with Hard Egg Garnish 
Olives Celery 
Orange Delight (S 7) 


Cream of Celery Soup 
Roast Veal Stuffed with Apricot 
Dressing 

Potatoes Franconia 
Hot Biscuits 
Gravy 

Green Beans 

Celery Radishes 

Bananas West Indian (S 7) 


10 


Feb 

Luncheon 


Vegetable Soup 

Lobster Salad With Hard Egg- 
Garnish 
Buttered Toast 
Hot Chocolate 


Creamed Beef on Toast 
Banana Salad (338) 


Concordia Creamed Shrimps 
Nut and Celery Salad (338) 
Cheese Crackers 
Hot Chocolate 


Potato and Onion Soup 
Chaud Froid of Eggs (385) 
Corn Muffins 
Orange Mint Salad (339) 


Appledore Soup 
Neapolitan Macaroni (S 50) 
Fruit 


Cream of Peas Soup 
Vegetable Salad 
Buttered Toast 
Hot Chocolate 
Fruit 


ary 

Dinner 


Cold Sliced Veal 
Succotash 

Candied Sweet Potatoes 
Apple and Grapefruit Salad 
with French Dressing 


Ragout of Veal with Border of 
Mashed Potatoes (231) 

Corn Fritters 
Celery 

Grape Juice Souffle (S 17) 


Fried Liver Garnished with 
Bacon 

Creamed Potatoes 
Baked Stuffed Onions with 
Brown Sauce 
Date Pudding (S 107) 


Broiled T Bone Steak 
French Fried Potatoes 
Baked Stuffed Peppers 
Stuffed Tomato Salad 
Crackers Cheese 
Coffee 


Salmon Puff (S 65) 
Peas au Jus (S 157) 
Baked Potatoes 
Butterscotch Pie (S 96) 


Beef Steak Pie (213) (left¬ 
over) 

Shoe String Potatoes 
Scalloped Tomatoes 
Jellied Walnuts 431 


Cream of Onion Soup 
Roast Pork 
Apple Sauce 
Franconia Potatoes 
Gravy 

Creamed Cauliflower 
Hot Biscuits 

Pudding Macedoine (423) 


r U 

12 

13 

14 

15 

16 

17 

18 

11 


February 


Dinner 


Luncheon 

19 

Cream of Potato Soup 
Vegetable Salad 
Grapefruit with Maple Sirup 
(S 20) 


20 

Vegetable Soup 
Cheese Timbales (S 55) 

Date Salad (S 118) 


21 

Tomato Soup 

Poached Eggs Mexican (S 42) 
Lettuce Rolls (S 127) 


22 

Tabasco Eggs (S 40) 

Banana and Celery Salad 
(S 124) 

Hot Chocolate 


23 

Creole Soup 
Savory Spagetti (S 49) 

Head Lettuce Salad 
Date Cookies (S 4) 


24 

Onion Soup (S 143) 

English Muffins Savory (S 41) 

Cookies 

Fruit 


25 


Cold Sliced Pork 
Hashed Brown Potatoes 
Baked Tomatoes With Peppers 
Banana Cream Pie 


Eggs au Gratin (S 45) 
Baked Potatoes 
Lima Bean Succotash 
Stuffed Apples (S 22) 


Baked Corn Beef Hash 
Brussels Sprouts 
Rice au Gratin 
Bananas Baked (S 27) 


Broiled T Bone Steak 
Potatoes au Gratin 
Creamed Cauliflower 
Chocolate Sponge (S 16) 


Baked Ham (S 88) 
Waffles 

Celery au Gratin (165) 
Olives Radishes 
Prune Delight (S 27) 


Breaded Veal Chops Browned 
and Baked in White Sauce 
Cauliflower au Gratin 
Potato Croquettes 
Maple Nut Charlotte (S 7) 


Fruit Cocktail 
Chicken Stanley (246) 
Mashed Potatoes 
Fried Eggplant 
Chocolate Charlotte (S 17) 


12 


Luncheon 


February 


Dinner 


Cream of Potato Soup 
Eggs Caracas (558) 
Muffins 
Fruit 


Vegetable Soup 

Rice a la Riston (89) 

Rolls 

Nut Date Bars (S 4) 
Hot Chocolate 


Creamed Beef on Toast 
Vegetable Salad 
Chocolate Cookies (491) 


Lamb Aspic Salad (S 112) 
Stuffed Baked Potatoes 
Fruit 
Hot Tea 


26 

Chicken Hollandaise (263) 
Potato Chips 
Creamed Celery 
Head Lettuce Salad 
Napoleons 

27 

Roast Lamb with Apricot 
Dressing 
Mashed Potatoes 
Harvard Beets 
Rolls 

Fruit Baskets (459) 

28 

Mock Bisque Soup (141) 
Minced Mutton (564) 
Potato Apples (317) 
Creamed Cauliflower 
Italian Sorbet (438) 

29 

Broiled T Bone Steak 
French Fried Potatoes 
Cauliflower au Gratin 
Manhattan Pudding (446) 


March 

Luncheon 


Dinner 


Chaud Froid of Eggs (385) 
Rolls 

Lettuce Salad 
Grapefruit Cocktail 


Swiss Potato Soup (139) 

Calves Liver and Bacon with 
Onions 

Scalloped Potatoes 
Baked Tomatoes 
Fruit Salad 


Bologna Spaghetti (S 51) 
Fruit Salad 
Cheese Wafers 
Hot Chocolate 


Onion Puree 
Stuffed Baked Potatoes 
Cheese Souffle 
Lettuce Salad 


Cream of Tomato Soup 
Planked Eggs (S 38) 

With Vegetables 
Meringue Glace with Whipped 
Cream (480) 

3 

Split Peas Soup (138) 

Fried Chicken 
Mashed Potatoes 
, Green Beans 
Hot Biscuits 
Icebergs (437) 

4 

Arabian Stew (S 79) 

Creamed Asparagus 

Shoe String Potatoes 

Celery 

Radishes 

Hot Biscuits 

Chiffon Pie 


13 


March 


Luncheon 


Cream of Chicken Soup 
Meat Salad 
Cocoanut Cakes (S3) 
Hot Chocolate 


6 

Rice Soup 

Poached Eggs with Tomato 
Sauce (S 42) 

Fruit 


Cream of Celery Soup 
Macaroni Surprise (S 49) 
Fruit Cup 


Tomato Aspic Salad 
Creamed Dried Beef on Toast 
Baked Cup Custard 


Tomato Eggs (S 48) 
Stuffed Baked Potatoes 
Baked Apples 


Appledore Soup (138) 
Cheese Dreams (S 56) 
Molded Fruit Salad (S 110) 


Dinner 


Blanquette of Chicken (249) 

Hot Biscuits 

Mashed Potatoes, Green Beans 
Marshmallow Pudding (432) 


Veal Birds 
Shredded Potatoes 
Green Beans and Beets 
Fig Charlotte Russe (S 20) 


Curried Eggs with Rice Border 

Scalloped Tomatoes 

Relishes 

Fruit Salad in Grapefruit 
Halves 


Ham Baked in Grape Juice 
(S 86) % 

Shredded Potatoes 
Baked Stuffed Peppers 
Chocolate Pudding (395) 


Hamburger Steak 
American Fried Potatoes 
Creamed Lima Beans 
Relishes 

Cocoa Marshmallow Pie (S 96) 


Broiled T Bone Steak with 
Mushroom Sauce 
Potato Apples (317) 

Creamed Peas 

Burnt Walnut Bisque (446) 


11 

Cream of Celery Soup 
Baked Chicken (250) 

Mashed Potatoes, String Beans 
Hot Biscuits 
Banana Whip (S 28) 


14 


Luncheon 


March 


12 


Cream of Corn Soup 
Poached Eggs with Curry Sauce 
(S 45) 

Muffins 

Head Lettuce Salad 
Fruit 


Chicken Soup 

Eggs a la Suisse (96) 

Baked Apples 


Cream of Bean Soup 
Potato Salad 
Frankfurters 
Cookies, Hot Chocolate 


Hot Tamales 
Vegetable Salad 
Stewed Apricots 


Bacon and Cheese Rounds (S 
54) 

Pineapple Salad 
Marguerites 


Eggs Fondu (S 34) 

Timbales of Mixed Vegetables 
(S 58) 

Fruit 


Dinner 


Calves Liver Fried with Bacon 
and Onions 
Creamed Potatoes 
French Peas in Patty Cases 
Lettuce with Thousand Island 
Dressing 
Prune Whip 

13 

Chicken Souffle (262) 

Green Beans and Corn 
Potato Chips 

Grapefruit Delight (S 19) 

14 

Vegetable Soup 
Roast Lamb 
Corn Oysters 
Franconia Potatoes 
Biscuit 

Apricot Parfait 

15 

Soup (from lamb bones) 

Lamb Surprise (S 83) 

Stuffed Peppers 
Creamed Potatoes 
Vermont Apple Sauce Pie 
(S 94) 

16 

Cream of Tomato Soup 
Halibut Poulette (170) 

Shredded Potatoes 
Scalloped Tomatoes 
Pineapple Mousse (455) 

17 

Grapefruit Cocktail 
Baked Ham 
Boston Baked Beans 
Scalloped Potatoes 
Prune Snowballs (S 14) 

18 

Onion Soup (S 143) 

Veal Cutlets (227) 

Mashed Potatoes 
Fried Eggplant 
Hawaiian Pudding (S 14) 


15 


Luncheon 


March 


Dinner 


19 


Devilled Eggs 

Creamed Asparagus on Toast 
Rice and Apple Creole (S 21) 


Vegetable Soup (from bones) 
Savory Supper Rice (S 49) 
Fruit 


Cream of Celery Soup 

Broiled Ham 

Brown Beans 

Rye Bread 

Fruit 

Hot Chocolate 


Swiss Potato Soup 
Creamed Veal and Mutton on 
Toast 

Peach Gelatin 


Duchess Soup 
Baked Liver 
Rice au Gratin 
Lettuce Salad 
Muffins 


Eggs a la Molot Chausseur 
(S 38) 

Stuffed Baked Potatoes 
Apricot Whip 


Soup Soubise (126) 

Roast Beef, Franconia Potatoes 
Stuffed Eggplant 
Hot Biscuit 

Peach Pecan Salad (S 119) 


20 

Cecils with Tomato Sauce (213) 
Hashed Brown Potatoes (319) 
Cauliflower au Gratin (289) 
Jellied Peaches and Almonds 
(S 11) 

21 

Eggs Poached Mexican (S 42) 
Potato Croquettes (316) 
Cauliflower with Mushrooms 
Arabian Ambrosia (S 19) 


22 

Radishes 

Celery 

Ham with Fried Eggs and 
Waffles 

Cheese and Olive Salad (337) 
Manhattan Pudding (451) 


23 

Planked Hamburg Steak (S 81) 
Creamed Celery 
Apple Gateau (S 22) 


24 

Celery Olives 

Roast Pork with Apple Sauce 
Franconia Potatoes 
Creamed Asparagus on Toast 
Hot Biscuits 
Grapefruit Salad (341) 

25 

Cream of Asparagus Soup 
Chicken en Casserole (252) 
Mashed Potatoes 
Creamed Peas 
Angel Food with Whipped 
Cream 


16 


Luncheon 


March 


Dinner 


Turban of Fish (176) 

Rice and Tomato Croquettes 
(336) 

Rolls 

Fruit 


Chicken Soup 
Mexican Eggs (S 42) 
Fruit 


Cream of Chicken Soup (from 
chicken bones) 

Concordia Macaroni (S 51) 
Grapefruit 


Split Peas Soup 
Creamed Beef on Toast 
Fruit 


Onion Soup (S 143) 
Cheese Croquettes (S 56) 
Vegetable Salad 


Potato Soup 

Vegetable and Egg Bake (S 44) 
Apple Fritters 


26 

Soup a la Soubise (126) 
Cold Roast Pork 
Potato Fritters (316) 
Creamed Carrots and Peas 
Peaches Franconia (S 8) 


Chicken Hollandaise (263) 
Baked Onions with Brown 
Sauce 

French Fried Potatoes 
Marshmallow Caramel Pudding 
(S 108) 

28 

Duchess Soup (121) 

Fillet Mignon 
Potatoes au Gratin 
Creamed Peas 
Red Beets 
Cafe Frappe (439) 

29 

Pork Chops en Papilotte (217) 
Scalloped Tomatoes 
Creamed Potatoes 
Apricot Souffle (396) 

30 

Cannelon of Beef Gravy 
Shredded Potatoes 
Scalloped Cabbage 
Butterscotch Pudding (S 108) 

31 

Cream of Celery Soup 
Halibut Poulette (170) 

Potato Omelette (311) 

Stuffed Peppers 
Fig Pudding (403) 


April 


Luncheon Dinner 

i 

Cream of Tomato Soup 
Chicken Maryland 
Mashed Potatoes 
Green Beans 
Orange Ice 
Cake 


U 


April 


Luncheon 

Dinner 

Chicken Soup with Rice 
Spaghetti with Steak (left¬ 
over) (S 51) 

Hot Chocolate 
^ruit 

2 

Clear Soup 

Baked Ham 

Boston Baked Beans 

Scalloped Potatoes 

Orange Walnut Jelly (S 18) 

Cream of Bean Soup 

Omelette with Spanish Sauce 
Buttered Toast 

Fruit 

Tea 

3 

Olives 

Chicken Souffle (left-over) 
French Fried Potatoes 

Creamed Green Beans 

Banana Whip 

Bologna Spaghetti (S 51) 

Aspic Salad 

Nut Bread 

Hot Chocolate 

4 

Cream of Celery Soup 

Pork Tenderloins with Sweet 
Potatoes (236) 

Apple Sauce 

Scallopped Corn 

Muffins 

Chocolate Souffle 

Oyster Soup 

Woodcock Toast (S 43) 

Prune Salad (S 124) 

5 

Hamburger Steak with Onions 
Hollandaise Potatoes 

Corn Fritters 

Orange Puffs (375) 

Rhode Island Relish (S 50) 
Stuffed Apple Salad 

Peanut Biscuit 

Hot Chocolate 

6 

Mutton Cutlets Maintenon (217) 
Potato Chips 

Beets 

Date Nut Kisses (S 3) 

Devilled Poached Eggs (S 34) 
Rolls 

Head Lettuce with Roquefort 
Dressing 

Tea 

Fruit 

7 

Sardine Canape 

Cream of Celery Soup 

Broiled Steak 

French Fried Potatoes 

Creamed Peas 

Rolls 

Chocolate Ice Cream 

8 

Cream of Com Soup 

Roast Lamb 

Franconia Potatoes 

Creamed Lima Beans 

Hot Biscuits 

Sherry’s Coffee Sponge (S 17) 


18 


A 

Luncheon 


Cream of Corn Soup 
Cheese Dreams (S 56) 
Prunes Bruxel (S 125) 
Hot Chocolate 


Cream of Celery Soup 
Rinktum, Tiddy (S 57) 
Muffins 
Fruit 


Potato and Onion Soup 

Molded Beet Salad (S 124) 

Muffins 

Tea 

Fruit 


Vegetable Soup 
Concordia Creamed Shrimps 
(S 71) 

Fruit 


Cream of Asparagus Soup 
Pecan Salad (S 124) 

Nut Bread 
Hot Chocolate 


Asparagus Creamed on Toast 
Head Lettuce Salad 
Fruit Cup 
Tea 


i 1 

Dinner 


Sliced Lamb with Onion Sauce 
(S 81) 

Succotash 
Rice au Gratin 
Apple Gateau (S 22) 


Timbale of Lamb and Rice 
(S 83) 

Beets 

Sweet Potato Fluff (S 166) 
Cocoanut Cream Pie 


Pot Roast of Veal 
Com Shortcake (S 151) 

Hot iBiscuits 

Celery 

Olives 

Date Crumbles with Whipped 
Cream (S 107) 


Blanquette of Veal (231) 
Asparagus with Hollandaise 
Shoe String Potatoes 
Delicious Baked Apples (S 22) 


Pork Chops 

Spinach with Hard Egg Garnish 
Potatoes au Gratin 
Apple Pie with Cheese 


Baked Ham (S 91) 
Creamed Celery 
Boston Baked Beans 
Com Muffins 
Date Salad (S 118) 


Tomato Bisque 

Chicken Southern Style (249) 

Mashed Potatoes 

Fried Eggplant 

Hot Biscuits 

Banana Ice Cream (146) 

Angel Food 


pr 

9 

10 

11 

12 

13 

14 

15 

19 


Luncheon 


16 


Dinner 


Cheese Souffle 
Buttered Toast 
California Waldorf Salad 
(S 119) 


Chicken Soup 
Mexican Rice (S 62) 
Banana Whip (S 28) 


English Muffin Savory (S 41) 
Head Lettuce Salad 
Grapefruit Delight (S 19) 


Potato Salad 
Cold Sliced Ham 
Baked Apples (S 22) 


Onion Soup (S 143) 

Savory Spaghetti (S 49) 
American Beauty Salad (S 127) 


Potato Soup 

Cucumber Salad 

Walnut Meringue Squares (S 4) 

Fruit 


Cream of Celery Soup 
Pork Tenderloins 
Fried Apples 
Creamed New Potatoes 
Beets 

Fig Pudding 


17 

Lenox Chicken (387) (left-over) 
French Fried Potatoes 
Baked Stuffed Eggplant 
Cream Whips (418) 

Angel Food 


18 

Tomato Soup 
Broiled T Bone Steak 
Mashed Potatoes 
Green Beans 
Orange Puffs (395) 


19 

Com Soup 

Roast Beef with Franconia 
Potatoes 
Baked Tomatoes 
Macaroon Ice Cream (447) 


Fruit Cocktail 
Beef Pie 

Shredded Potatoes 

Baked Corn 

Apple Custard (S 23) 


Cream of Tomato Soup 
Spanish Omelette with Sauce 
Rice au Gratin 
Corn Fritters 
Grapefruit Salad 


Celery Olives 

Sardine Canapes 

Cannelon of Beef 

Scalloped Tomatoes 

Stuffed Baked Potatoes 

Whipped Cream Meringues (71) 


A 

Luncheon 


Cream of Potato Soup 
Butterfly Salad (S 118) 
Muffins 

Hot Chocolate 


Chili con Came 
Muffins 

Banana Salad with Chopped 
Nuts 


Bacon Tamale (S 52) 

Sliced Oranges 

Tea 


Cream of Onion Soup 
Fish Roll (S 60) 
Muffins 

Lettuce Salad 


Vegetable Soup 
Eggs with Mustard Cream 
Sauce (S 35) 

Fruit 


Bacon and Eggs 
Hot Waffles 
Fruit 


il 

Dinner 


Hamburger Steak 
Mashed Potatoes Gravy 
Pineapple Fritters 
Apple Souffle (S 23) 


Croquettes (beef left-over) 
Potato Chips 
Scalloped Corn 
Hawaiian Delight (S 25) 


Lamb Chops with Green Pep 
pers (S 81) 

Corn Fritters 
Creamed New Potatoes 
Angel Food Cake 


Planked Steak 
Duchess Potatoes 
Stuffed Green Peppers 
Cucumber Salad 
Cheese, Crackers 
Coffee 


Liver and Bacon with Onions 
French Fried Potatoes 
Creamed Peas 
Lemon Meringue Pie 


Pork Chops Arabian (S 79) 
Baked Potatoes Stuffed with 
Nuts 

Creamed Spinach 
Spanish Jelly (S 16) 


Roast Veal with Apricot 
Dressing 

Potatoes Franconia 
Green Beans 
Hot Biscuits 

Banana and Celery Salad 
(S 124) 


pr 

23 

24 

25 

26 

27 

28 

29 

21 


Luncheon 


April 


Dinner 


Rice Soup , „ , , 

Concordia Pineapple Salad 
(S 112) 

English Muffins 


30 

Chopped Veal Baked in 
Casserole with Rice 
(left-over) 

Tomato Sauce 
Green Beans with Corn 
Sliced Cucumber Salad 
Pineapple Mint Jelly (S 13) 


May 


Luncheon 


Cream of Tomato Soup 
Vegetable Salad Molded 
Bacon Sandwiches 


Esau’s Pottage (S 141) 
Creamed Dried Beef on Toast 
Fruit 


Spinach Omelette 
Vegetable Salad 
Buttered Toast 


Potato Soup 
Welsh Rarebit 
Stuffed Tomato Salad 


Tomato Soup 
Salmon Souffle (S 68) 
Candle Salad (S 117) 


Dinner 


Meat Rolls (S 78) (left-over) 
Corn Shortcake (S 151) 
Creamed New Potatoes 
Surprise Pudding (S 108) 


Pork Chops Indian (S 34) 
Creamed Spinach 
Celery Olives 

Strawberry Bavarian Cream 
(S 29) 

3 

Tuna Fish Rice Loaf (S 68) 
Tomato Sauce 
Creamed Carrots and Onions 
Stuffed Baked Potatoes 
Maple Nut Charlotte (S 7) 


Celery, Radishes 
Broiled Ham 
Fried Eggs on Waffles 
Sirup 

Pecan Salad (S 124) 


Broiled T Bone Steak 
Creamed New Potatoes 
Green Beans 
Strawberry Shortcake 

6 

Cream of Celery Soup 
Roast Leg of Lamb Mint Sauce 
Franconia Potatoes 
French Peas 
Lemon Merinque Pie 


22 


Luncheon 


Dinner 


May 


Vegetable Soup 
Mock Rabbit (S 64) 
Strawberries and Cream 


Onion Soup 

Eggs a la King (S 46) 
Fruit 


Cream of Celery Soup 
Jellied Vegetable and Meat 
Salad 

Peanut Biscuit 
Fruit 


Cheese Timbales (S 55) 
Tomatoes with Pineapple Salad 
(S 122) 

Muffins 

Tea 


Savory Goulash (S 52) 
Lettuce Rolls (S 127) 
Sally Lunn 
Strawberries 


Ravioli 

California Waldorf Salad 
(S 119) 

Rolls 

Tea 


Sliced Lamb with Onion Sauce 
(S 81) 

Baked Stuffed Peppers 
Peas Timbales 

Orange Blanc Mange (S 16) 


Scalloped Lamb with Macaroni 
(225) 

Fresh Asparagus with Holland 
aise 

Strawberry Cake 


Chicken Pudding (S 102) 
Grilled Sweet Potatoes 
Scalloped Tomatoes 
Apricot Tartlets (S 11) 


10 

Pot Roast with Vegetables 
Creamed Lima Beans 
Rice au Gratin 
Sliced Cucumber Salad 
Paprika Crackers 
Cheese Coffee 


11 

Halibut Martin (171) 
Creamed New Potatoes 
Harvard Beets 
Creamed Spinach 
Prune Delight (S 27) 


12 

Sliced Cold Beef 
Horseradish Sauce 
French Fried Potatoes 
Creamed Celery 
Heavenly Pie (S 94) 


Cream of Tomato Soup 

Roast Pork 

Apple Sauce 

Franconia Potatoes 

Scalloped Corn 

Lemon Almond Pie (S 95) 


23 


Luncheon 


May 


Dinner 


Tomato Soup 

Stuffed Egg Salad 

Cheese Currant Jelly 

Paprika Crackers 

Grapefruit 

14 

Cold Roast Pork 

Corn Shortcake (S 151) 

Potato Chips 

Prune Snowballs (S 14) 

Vegetable Soup 

Cheese Omelette 

Buttered Toast 

Fruit 

15 

Veal Birds 

Creamed Cauliflower 

French Fried Potatoes 
Butterscotch Pie 

Vegetable Timbales (S 58) 
Peanut Biscuit 

Cucumber Salad 

16 

T Bone Steak 

Mushroom Sauce 

Stuffed Baked Peppers 

Baked Potatoes 

Strawberry Salad (S 120) 

Savory Supper Rice (S 58) 
Marshmallow Salad (S 115) 

17 

Stuffed Croutons (S 85) 
Scalloped Tomatoes 

Sweet Potato Pineapple (S 164) 
Peaches Franconia (S 8) 

Creamed Eggs with Shrimps 
(S 39) 

Salad Piquant (S 123) 

18 

Lamb Chops with Peppers 
(S 81) 

Potatoes au Gratin 

String Beans 

Pudding Macedoine (423) 

Smoked Beef Tongue Canapes 
(S 58) 

Tomato Surprise 

Nut Bread 

19 

Fried Ham and Eggs 

Waffles 

Head Lettuce Salad 

Strawberries in Cream 

Angel Food 

20 

Fruit Cocktails 

Planked Steak 

Mashed Potatoes 

String Beans 

Strawberry Mousse 


24 


Luncheon 


May 


Dinner 


21 


Tomato Soup 
Vegetable Salad 
Sliced Oranges 


Cream of Peas Soup 
Nut Croquettes 
Tomato Mint Salad 


Chicken Soup 
Savory Toast (S 60) 
Combination Salad 


Peas Soup 
Fruit Salad 
Muffins 
Jam, Tea 


Cream of Onion Soup 
Tuna Fish au Gratin 
Hot Rolls 


Savory Spaghetti with Ham¬ 
burger (S 49) 

Banana Salad 


27 


Ham Rissoles 
Scalloped Tomatoes 
Cold Slaw (S 61) 
Strawberries and Cream 
Angel Food 


22 

Smothered Chicken 
Mashed Potatoes 
Asparagus with Hollandaise 
Strawberry Russe (S 29) 


23 

Chicken Pie 
Scalloped Cabbage 
Baked Potatoes 
Grapefruit Salad 


24 

Meatless Loaf (S 93) 

Baked Stuffed Tomatoes 
Rice au Gratin 
Strawberry Bavarian Cream 
(S 29) 


25 

Stuffed Flank Steak (S 78) 
String Beans 
Baked Potatoes 
Grapefruit with Mint 


26 

Meat Rolls (S 78) 

French Fried Potatoes 
Asparagus Tips 
Strawberry Salad (S 120) 


Asparagus Soup 
Baked Ham (S 91) 

Plainfield Escallop of Sweet Po 
tatoes (S 166) 

Baked Tomatoes 
Strawberry Fruit Sherbet (S 
75 ) 


25 


May 


Luncheon 


28 


Vegetable Soup 
Ham Salad (S 90) 

Walnut Meringue Squares (S 

4) 


Clear Soup 

Ham Yam Croquettes (S 89) 

Muffins 

Fruit 


Asparagus Timbales (S 57) 
Cinnamon Rolls 
Fruit Cup 
Iced Tea 


Cream of Potato Soup 
Sweet Potato Patties (S 168) 
Combination Salad 


Dinner 


Pork Chops Indian (S 84) 
Creamed Onions 
Strawberries with Cream 
Cake 

29 

Roast of Beef 
Baked Potatoes 
Creamed Spinach 
Hot Biscuits 
Prune Delight (S 27) 


Cold Roast Beef 
Horseradish Sauce 
Potato Chips 
Creamed Lima Beans 
French Pineapple Cream (S 
26) 


Meat Rolls (S 78) (left-over) 
Creamed New Potatoes 
Artichokes 

Baked Pineapple and Rice 
(S 26) 


June 


Luncheon 

i 

Cream of Onion Soup 
Cheese Tomatoes (S 59) 
Grapefruit 


2 

Macaroni Loaf (S 50) 

Prunes Bruxelles (S 125) 


3 


Dinner 


Lamb Chops with Fried Egg¬ 
plant 

Creamed Celery 
Rolls 

South Sea Delight (S 28) 


Breaded Veal Cutlets baked in 
White Sauce 
Buttered New Potatoes 
Baked Stuffed Peppers 
Candlestick Salad (S 117) 


Cream of Celery Soup 
Rolled Roast Beef 
Franconia Potatoes 
Biscuits 
Creamed Peas 
Strawberry Ice Cream 


26 


J 

Luncheon 


Cream of Celery Soup 
Tomato Surprise 
Grapefruit Cocktail 


Tomato Soup 

Banana and Celery Salad (S 
124) 

Nut Bread 


Asparagus Rarebit (S 54) 
Bread and Butter Sandwiches 
Strawberry Sundae 


Cream of Asparagus Soup 
Mixed Vegetable and Egg 
Salad 
Fruit Cup 


Omelette with Spring Vege¬ 
tables 

Buttered Toast 
Bananas in Lemon Juice 


Cream of Peas Soup 
Croutons 

Spinach Salad (S 116) 
Sandwiches of Brown Bread 


e 

Dinner 


Meat Loaf Cannelon 
Hashed Brown Potatoes 
Asparagus with Hollandaise 
Date Sponge (S 107) 


Pork Chops with Dressing 
(S 85) 

Baked Stuffed Sweet Potatoes 
(S 164) 

Artichokes in Butter 
Strawberries and Cream 


Liver and Bacon 
Potatoes au Gratin 
Snap Beans Dragon Style (S 
148) 

Jellied Strawberry Salad 
(S 120) 


Lamb Chops with Green Pep¬ 
pers (S 81) 

Harlequin of Vegetables (S 
173) 

Strawberry Parfait 


Savory Spinach and Ham (S 
168) 

Creamed New Potatoes 
Arabian Ambrosia (S 19) 


Veal Birds 

Peas and Onions (S 157) 
French Fried Potatoes ’ 
Minted Fruit Salad 


Fruit Cup 

Rolled Roast of Beef 
Franconia Potatoes, Gravy 
Hot Biscuits 
Harvard Beets 
Iced Canteloupe 


u n 

4 

5 

6 

7 

8 

9 

10 

27 


June 


Dinner 


Luncheon 


Clear Soup with Rice 
Fruit Salad with Minted Dress¬ 
ing 

Cheese Puffs (S 54) 


12 

Tomato and Cucumber Salad 
Bacon and Cheese Rounds (S 
54) 

Date and Nut Kisses (S 3) 


13 

Cream of Bean Soup 
Croutons 

Pear Salad with Cream Cheese 
Filling 


Combination Vegetable Salad 
Date Crumbles (S 107) 


15 


Tomato Soup 
Luncheon Eggs (S 36) 
Delmonico Special (S 7) 


Salmon Salad 

Nut Bread Sandwiches 

Cookies 

Tea 


Sliced Cold Beef 
Creamed New Potatoes with 
Parsley 
String Beans 

South Sea Delight (S 28) 


Lamb Chops 
Succotash 

Continental Potatoes (S 161) 
Banana Cocktails (S 27) 


Casserole of Beef with Rice 
(left-over) 

Tomato Sauce 
Scalloped Onions 
Strawberry Shortcake 


Rissoles of Beef (381) 

Potatoes au Gratin 
Baked Tomatoes 
Strawberry Bavarian Cream 
(S 29) 


Salmon Souffle (S 68) 

New Potatoes with Drawn 
Butter 
Fresh Peas 

Strawberries with Cream 

16 

Savory Spinach with Ham (S 
168) 

Sweet Potatoes with Marsh¬ 
mallows (S 165) 
Strawberry Ice Cream 


17 

Cream of Tomato Soup 
Olives, Celery, Radishes 
Fried Chicken, Gravy 
Baked Onions (S 155) 

Baked Stuffed Sweet Potatoes 
(S 164) 

Hot Biscuits 

Vermont Apple Sauce Pie (S 94) 


28 


J 

Luncheon 


Savory Toast (S 60) 
Prune Salad (S 124) 
Iced Tea 


Mexican Rice (S 52) 

Lettuce Salad 

Apple Sauce Supreme (S 20) 


Vegetable Soup 

Scalloped Eggs and Celery 
(S 47) 

Muffins 


Cold Timbales (meat left-over) 
(S 58) 

Fruit Cup 

Cocoanut Dainties (S3) 


Concordia Macaroni (S 51) 
Candlestick Salad (S 117) 


Cheese Tomatoes (S 59) 

Fruit Salad 

Muffins 

Tea 


e 

Dinner 


Indian Pork Chops (S 84) 
Apple Sauce 

Snap Beans Dragon Style 
(S 148) 

Lemon Meringue Pie 


Roast Veal 
Franconia Potatoes 
Baked Tomatoes Stuffed with 
Beans 

Hot Biscuits, Gravy 
Strawberries with Cream 


Cold Sliced Veal 
Diamonds of New Potatoes 
with Peas (S 159) 
Marshmallow Caramel Pudding 
(S 108) 


Meat Pie 

Browned New Potatoes 
New Beets a la Belvidere (S 
147) 

Apple Pie with Cheese 


Broiled T Bone Steak with 
Mushroom Sauce 
Duchess Potatoes 
Cold Slaw (S 61) 

Pineapple Mint Jelly (S 13) 


Croquettes with Tomato Sauce 
French Fried Potatoes 
Lady Cabbage (S 150) 
Hawaiian Delight (S 25) 


Fruit Cocktail 
Rolled Roast of Beef 
Franconia Potatoes 
Peas au Jus (S 157) 
Peppermint Ice Cream 


u n 

18 

19 

20 

21 

22 

23 

24 

29 


June 


Luncheon 


Tomato Soup 

Mousse of Peas (S 159) 

Fruit 

Tea 


25 


Dinner 


Beef Casserole with Tomato 
Sauce (left-over) 

Scalloped Onions 
Continental Potatoes (S 161) 
Baked Apples Tosca ( S 21) 


26 


Split Peas Soup (138) 
Luncheon Pepper Pot (S 173) 
Fruit 


Celery Soup 
Scalloped Ham (S 91) 
Scalloped Tomatoes 
Jellied Peaches 


27 


Vegetable Soup 
Creamed Asparagus on Bak¬ 
ing Powder Biscuits 
Marguerites (493) 


Asparagus Soup 
Eggs Japanese (S 47) 
Rolls 
Fruit 


28 


Breaded Mutton Chops (216) 
Rice au Gratin 
String Beans 

Head Lettuce with Roquefort 
Dressing 


Duchess Soup (121) 

Beef Tenderloins 
New Potatoes with Drawn But¬ 
ter 

Creamed Asparagus on Toast 
Cafe Frappe (439) 


Tomato Baskets with Aspara¬ 
gus (S 171) 

Rolls 

Peach Custard 
Cocoanut Cakes (S 3) 


29 


Meat Rolls (S 78) 

Sweet Potato Pineapple (S 
164) 

Garden Peas (S 159) 
Strawberry Shortcake 


Cheese Souffle 
Tomato Aspic 
Fruit 


Salad 


30 


Pork Chops en Papilotte (217) 
Stuffed Tomatoes Baked with 
Cream Sauce 
Baked Potatoes 
Jellied Walnuts 421 


July 


Luncheon 


Dinner 


Soup a la Soubise (126) 
Chicken en Casserole (252) 
Creamed Peas 

Strawberry Mousse (S 74) 


30 


Luncheon 


Dinner 


July 

2 


Eggs in Ambush (S 43) 
Corn Cake 

Banana Mint Salad (S 112) 


Salmon Salad in Tomato Cups 
Nut Bread 

Raspberries and Cream 


Swedish Vegetable Salad (S 
172) 

Nut Bread 
Iced Tea 
Fruit 


5 

Corn on the Cob 
Baked Stuffed Tomatoes 
Pear Salad with Cream Cheese 
and Nut Balls 


Baked Eggs and Mushrooms 
(S 37) 

Frozen Fruit Salad 


Cream of Tomato Soup 

Lettuce Rolls 

Nut Bread 

Fruit 

Iced Tea 


Salmon Rice Loaf (S 68) 
Tomato Sauce 
Vegetable Peonies (S 117) 
Lettuce Salad 
Fresh Cherry Pie 


Onion Soup 

Escalloped Celery with Chick¬ 
en (S 99) 

Broiled Tomatoes 
Porcupine Pears (S 8) 


Sweet Potato Patties (S 168) 
Mousse of Peas (S 159) 
Relishes 

Iced Canteloupe and Water¬ 
melon 


Planked Steak with Creamed 
Mushrooms 

Cucumbers Poulette (S 153) 
Princess Raspberry Loaf (S 

13 ) 


Savory Spinach and Ham 
(S 168) 

Stuffed Baked Potatoes 
Chocolate Sponge (S 16) 


Ham Rissoles 
Browned New Potatoes 
Spinach Salad (S 125) 
Raspberry Fluff (S 13) 


Lamb Chops with Green Pep¬ 
pers (S 81) 

Garden Chowder (S 160) 
Sherry’s Coffee Sponge (S 17) 


31 


July 


Luncheon 

9 

Vegetable Soup 
Luncheon Eggs (S 36) 

Fruit 


10 

Esau’s Pottage 
Timbale of Mixed Vegetables 
(S 63) 

Muffins, Fruit 


11 

Cream of Corn Soup 
Cold Meat 

Tomato and Cabbage Salad 
(S 122) 

Fruit 

12 

Luncheon Pepper Pot (S 173) 
Cold Slaw (S 61) 

Muffins 

Fruit 


13 

Cream of Peas Soup 
Cheese Souffle 
Buttered Toast 
Fruit 


14 

Tomato Chimase (S 169) 

Fruit Salad 
Nut Bread 


15 


Dinner 


Tongue in Tomato Sauce (S 
80) 

French Fried Potatoes 
Green Beans 

Bananas West Indian (S 7) 


Rolled Roast of Beef 
Franconia Potatoes 
Baked Corn (S 152) 
Berries with Cream 


Meat Pie 
Rice au Gratin 
Creamed Lima Beans 
Chocolate Souffle 


Pork Chops Indian (S 34) 
Baked Stuffed Tomatoes (S 

170) 

Banana Whip (S 28) 


Molded Salmon (S 70) 
Creamed Peas 
Shredded Potatoes 
Fig Charlotte Russe (S 20) 


Stuffed Flank Steak (S 78) 
Creamed Potatoes 
Baked Onions (S 155) 
Prune Snowballs (S 14) 


Tomato Soup 
India Chicken (S 97) 

Baked Stuffed Sweet Potatoes 
Molded Spinach 
Fruit Ice (S 73) 


32 


J 

Luncheon 


Noodle Soup 
Tomato Surprise 
Muffins 
Baked Apples 
Iced Tea 


Cream of Chicken Soup 
Peas Timbales (S 58) 
Corn Muffins 
Fruit Cup 


Vegetable Soup 

Cheese Souffle 

Tomato Sauce 

Potatoes on the Half Shell 

Fruit 

Iced Chocolate 


Tomato Bouillon 
Cucumber Salad Boats 
Cheese Canapes 
Chocolate Souffle 
Iced Tea 


Creamed Tuna Fish on Toast 
Tomato and Cucumber Salad 
Corn Muffins 
Fruit 
Iced Tea 


Baked Peaches 
Broiled Bacon 
Corn Oysters 
Cress Sandwiches 
Iced Tea 


y 

Dinner 

Chicken Timbales II (366) 
Creamed Peas 
Potato Chips 
Berry Shortcake 


Roast Loin of Pork 
Apple Sauce 

Franconia Potatoes, Gravy 
Hot Biscuits 
Fruit Rolls 


Cold Cuts of Pork 
Potatoes au Gratin 
Green Beans 
Raspberry Fluff (S 13) 


Breaded Veal Chops Baked in 
Cream Sauce 
Corn on the Cob 
Baked Stuffed Potatoes 
Angel Food with Whipped 
Cream 


Veal Croquettes with Tomato 
Sauce 

Sweet Potatoes with Marsh¬ 
mallows (S 165) 

Princess Raspberry Loaf (S 
13) 


Curried Salmon (S 70) 
Creamed Peas 
French Fried Potatoes 
Fruit Gelatin 


Fruit Cocktail 

Chicken a la Providence (246) 
Sweet Potato Souffle 
Scalloped Corn 
Raspberry Ice 


111 

16 

17 

18 

19 

20 

21 

22 

33 


July 


Luncheon 

23 

Jellied Soup 

Tomato Mayonnaise Sand¬ 
wiches 

Chocolate Cake with Whipped 
Cream 
Iced Tea 

24 

Cream of Corn Soup with 
Croutons 

Stuffed Peach Salad 
Cheese Biscuit 
Iced Coffee 


25 

Corn Fritters 
Cold Slaw 
Brown Bread 
Peach Shortcake 


Dinner 


Mock Terrapin (262) 

Green Peas 

Virginia Sweet Potatoes (S 
167) 

Peach Ice Cream 


Jellied Bouillon 
Fried Liver and Bacon 
Corn Pudding 
Parsley Potatoes 
Peach Dumplings 
Hard Sauce 


Pot Roast of Veal with Vege¬ 
tables 

Fried Eggplant, Radishes 
Muffins 

Blackberry Pie 


26 

Scalloped Corn and Veal 
Muffins 

Cucumber Salad 
Watermelon 
Iced Tea 


27 

Tomatoes Chimase (S 169) 
Buttered Toast 
Peach Tart 
Iced Tea 


28 

Tuna Fish Salad 
Hot Biscuits 
Peach Bavarian Cream 
Iced Coffee 


29 


Broiled Hamburg Steak with 
Onions 
Succotash 

Hashed Brown Potatoes 
Fruit Salad 


Broiled Halibut 
Riced Potatoes 
Baked Tomatoes 
Peach Pudding 


Jellied Bouillon 

Baked Ham 

Steamed Corn 

Sweet Potatoes de Luxe 

Peach Cream (S 8) 


Baked Chicken 
Rice au Gratin 
Grape Jelly 
String Beans 
Tomato Salad 
Peach Melba 


34 


Luncheon 


Jellied Bouillon 
Lettuce Sandwiches 
Iced Tea 

Sliced Peaches, Cake 


Cream Cheese Salad 
Corn Fritters 
Rolls 

Iced Chocolate 
Cake 


July 

Dinner 

30 

Tomato and Onion Canapes 
Halibut with Aspic Jelly 
French Fried Potatoes 
Baked Stuffed Peppers 
Chocolate Souffle 

31 

Jellied Bouillon 
Beef Loaf 
Green Corn 

Celery Custard (S 156) 
Fruit Salad 


August 


Luncheon 

i 

Sardine Sandwiches 
Tomato Surprise Salad 
Iced Coffee 
Baked Apples 


2 

Cucumber Boat Salad 
Club Sandwiches 
Olives, Pears 
Iced Chocolate 


3 

Egg and Cheese Soup (S 143) 
Croutons 

Fruit Salad, Rolls 
Iced Tea 


4 

Tomato Soup 
Devilled Egg Salad 
Nut Bread 
Sliced Peaches 


5 


Dinner 


Pork Chops with Dressing (S 
85) 

Cheese Souffle 
Hashed Brown Potatoes 
Frozen Custard 


Egg Canapes 
Veal Birds 
Riced Potatoes 
Creamed Spinach 
Peach Sherbert 


Tomato Bouillon with Cheese 

Croutons 

Veal Pie 

Potato Balls 

Corn Pudding 

Endive Salad 

Baked Custard with Caramel 
Sauce 

Baked Ham in Grape Juice 
(S 86) 

Green Com 

Sweet Potatoes au Gratin 
Sliced Cucumbers 
Lemon Meringue Pie 


Jellied Bouillon 
Rolled Roast of Beef 
Jelly 

Browned Potatoes 
Succotash 
Peach Parfait 


35 


August 


Luncheon 

6 

Creamed Lima Beans 
Cheese Canapes 
Fruit 
Iced Tea 


7 

Sliced Ham 
Combination Salad 
Fruit 
Iced Tea 


8 

Cold Veal Loaf 
Creamed Potatoes 
Fruit, Cookies 


9 

Alphabet Soup 

Apple Nut and Celery Salad 

Cheese Crackers 

Fruit 


10 

Cream of Corn Soup 
Swedish Vegetables (S 172) 

Nut Bread 
Fruit 


11 

Cheese Club Sandwiches 
(S 129) 

Sliced Peaches and Cream 
Iced Chocolate 


Dinner 


Broiled Lamb Chops 
Potatoes au Gratin 
Fried Tomatoes 
Maple Nut Charlotte (S 7) 


Veal Loaf 

French Fried Potatoes 
Creamed Onions 
French Peach Shortcake 


Broiled T Bone Steak 
Mashed Potatoes 
Com on the Cob 
Honey Dew Melon 


Croquettes with Tomato Sauce 
Baked Potatoes 
Creamed Peas 

Peach Pecan Salad (S 119) 


Baked Ham 
Fried Eggplant 
Potato Chips 
Angel Food 


Swiss Steak 
German Fried Potatoes 
Stuffed Baked Eggplant 
Angel Food with Gelatin Fill¬ 
ing and Whipped Cream 


12 


Cream of Tomato Soup 
Fried Chicken, Relishes 
Mashed Potatoes 
Fried Tomatoes with Cream 
Sauce 
Orange Ice 


36 


Luncheon 


August 


Dinner 


13 


Cream of Corn Soup 
Sweet Potato Patties (S 168) 
Fruit, Iced Tea 


14 

Devilled Poached Eggs (S 34) 
Muffins, Baked Apples 
Cookies 


15 

Nunt and Celery Sandwiches 
(S 133) 

Stuffed Tomato Salad 
Fruit, Iced Tea 


16 

Creamed Beef on Toast 
Baked Potatoes 
Berries with Cream 


17 

Fruit Cup 
Combination Salad 
Rolls 

Individual Apple Pies 


18 

Split Peas Soup 

Creamed Asparagus on Toast 

Iced Chocolate 


19 


Breaded Veal Cutlets Baked in 
White Sauce 
Scalloped Tomatoes 
Mashed Potatoes 
Apricot Velvet (S 77) 


Calves Liver 
Corn Shortcake (S 151) 
Candied Sweet Potatoes 
Frozen Fruit Salad 


Roast Lamb with Mint Sauce 
Green Beans 

Hollandaise Potatoes (311) 
Peppermint Ice Cream (S 72) 


Lamb Surprise (S 83) 
Smothered Onions (S 155) 
Date and Nut Kisses (S 3) 


Eggs a la King (S 46) 
Potatoes Baked and Stuffed 
Creamed Fresh Corn 
Fruit Cream (S 73) 


Broiled Steak 
French Fried Potatoes 
Creamed Mushrooms 
Stuffed Baked Tomatoes 
Prune Whip Pie (S 95) 


Chilled Bouillon 
Fried Chicken, Gravy 
Mashed Potatoes 
Scalloped Onions and Peas 
Biscuits 

Cup St. Jacques (435) 


37 


August 


Luncheon 

20 

Cream of Chicken Soup 
Banana and Mint Salad (S 
112 ) 

Minced Ham Sandwiches 
Iced Tea 

21 

Swiss Potato Soup (139) 

Scalloped Eggs and Celery 
(S 47) 

Corn Muffins 
Fruit 


22 

Savory Spaghetti (S 49) 

Peanut Biscuit 
Butterscotch Pie (S 96) 


23 

Tomato Soup 
Prune Salad (S 124) 

Muffins, Fruit 
Iced Chocolate 


24 

Poached Eggs Vigi (S 43) 
Graham Popovers (77) 

Berry Shortcake 


25 

Vegetable Timbales (S 63) 
Banana Whip 


26 


Dinner 


Chicken and Ham Friscotti 
(S 60) 

Saratoga Chips 

Green Beans with Cheese Sauce 
Berries in Cream 


Roast Beef with Horseradish 
Sauce 

Potatoes Franconia 
Creamed Lima Beans 
Hot Biscuits 
Peach Roll (S 10) 


Beefsteak Pie (213) 

Mashed Potatoes 
Cauliflower Parmesan (289) 
Walnut Meringue Squares (S 
4) 


Lamb Chops Castillane (217) 
Shredded Potatoes 
Relishes 

Cocoa Marshmallow Pie (S 96) 


Veal Birds (229) 

Creamed Celery (290) 

Sweet Potatoes au Gratin (318) 
Pineapple Jelly Salad (S 111) 


Baked Ham , 

Fried Eggs on Waffles 
Cucumber Baskets (329) 

Cold Tea and Pineapple Ice 
(S 73) 


Sardine and Cheese Canapes 
(S 59) 

Fried Chicken (249) 

Riced Potatoes 

Pineapple Fritters 

Margaret’s Salad Mousse (S 

116 ) 


38 


Luncheon 


August 


Dinner 


27 

Spring Soup 120 
Rhode Island Relish (S 50) 

Fruit 


Duchess Soup (121) 

Olive Sandwiches 
Baked Eggs and Mushrooms 
(S 37) 

Fruit 


Tomato Soup 

Molded Egg Salad (S 114) 
Fruit Rolls (71) 

Berry Shortcake 
Iced Chocolate 

Savory Goulash (S 52) 
Sliced Bananas 
Devil’s Food Cake 


Com Soup (137) 

Lamb Aspic Salad (S 112) 

Muffins 

Fruit 


Chicken a la King 
Potato Balls 
String Beans 

Sherry’s Coffee Sponge (S 17) 


Delicious Flank Steak (S 79) 
Vegetable Peonies (S 117) 
Bavarian Cream (430) 


29 

Cabbage Rolls (S 151) 

Celery in White Sauce (289) 
Lattice Potatoes (314) 

Banana Sherbet (S 74) 

30 

Lamb Chops Marseilles (216) 
Baked Potatoes on the Half 
Shell (312) 

Scalloped Cabbage (287) 
Pineapple and Pistachio Salad 
S 111) 

31 

Cheese Omelette 

Tomato Sauce 

French Fried Potatoes 

Com Oysters 

Orange Mint Salad (339) 

Cheese, Crackers, Coffee 


September 

Luncheon 


Eggs Japanese (S 47) 
Popovers 

French Fruit Salad (339) 


Dinner 


Arabian Stew (S 79) 
Saratoga Potatoes 
Creamed Lima Beans 
Burnt Walnut Bisque (446) 


Fruit Cocktail 
Roast Veal 
Potatoes Franconia 
Corn Southern (291) 

Hot Biscuits 

Tomato Ciboulettes (333) 

Raspberry Whip (414) 


39 


September 


Dinner 


Luncheon 


Eggs Mexican (S 42) 
Prune Salad (S 124) 


4 

Cream of Corn (137) 

Macaroni Croquettes (S 53) 
Fruit, Iced Coffee 


Chile con Carne 
Stuffed Tomato Salad 
Fruit 


Corn Chowder (S 142) 
Cucumber Salad in Baskets 


Mexican Rice (S 52) 
Flora Salad (S 121) 
Muffins 
Iced Tea 


8 

Eggs au Gratin (S 45) 

Tomato with Pineapple Salad 
Whole Wheat Bread 
Iced Tea 


3 

Cold Sliced Veal 
Scalloped Potatoes 
Corn Fritters 
Lemon Ice 


Ragout of Veal (231) or Currie 
Eggs 

Onion Pie (S 154) 

Saratoga Chips 
Fresh Pineapple (S 26) 


Egg Cutlets 
Spinach 

Baked Stuffed Potatoes 
Fruit Cream (S 73) 


Swif?s Steak 
Creamed Lima Beans 
French Fried Potatoes 
Fresh Peach Shortcake 


Liver and Bacon with Onions 
Baked Tomatoes Stuffed with 
Corn 

Potatoes au Gratin 
Chocolate Mousse (S 76) 


Veal Birds 

Stuffed Baked Potatoes 
Scalloped Onions Italian (S 
156) 

Tomato Baskets with Aspara¬ 
gus (S 171) 

Angel Food with Whipped 
Cream 


Tomato Soup 
Smothered Chicken 
Mashed Potatoes 
Green Beans 

Frozen Fruit Salad (S 120) 


40 


September 


Dinner 


Luncheon 


Cream Chicken Soup 
Corn Fritters, Muffins 
Cucumber Baskets 


Brown Bean Soup 
Stuffed Tomato Salad 
Peanut Crescents 


Clear Tomato Soup 
Frankfurters with Creamed Po¬ 
tatoes 

Angel Food 


Cream Wilson Soup (S 141) 
Molded Egg Salad (S 114) 
Muffins, Fruit 


Cream Com Soup 
Poached Eggs with Curry Sauce 
(S 45) 

Fruit Muffins 


Neapolitan Spaghetti (S 50) 

Lettuce Salad 

Apple Pie with Cheese 


10 

Radishes, Celery 
Lenox Chicken 
Shredded Potatoes 
Stuffed Baked Peppers 
Peach Roll (S 10) 


Chicken Timbales with Vege¬ 
tables (366) or Broiled 
Ham 

Saratoga Chips 
Baked Stuffed Onions 
Marshmallow Fluff (S 13) 


12 

Hamburger with Onions, Gravy 
Mashed Potatoes 
Fried Tomatoes in Cream Sauce 
Lemon Fruit Pudding (S 18) 


13 

Meat Loaf 

Glazed Sweet Potatoes (318) 
Scalloped Corn 

Princess Raspberry Loaf (S 13) 


14 

Cold Meat Loaf 
Horseradish Sauce 
Fried Eggplant 
Chambery Potatoes (311) 
Prune Snowballs (S 14) 


15 

Apple Sauce 
Pork Chops 

Baked Stuffed Potatoes 
Creamed Lima Beans 
Apricot Velvet (S 77) 


Cream Potato and Onion Soup 
Roast Stuffed Chicken 
Franconia Sweet Potatoes 
Baked Corn (S 152) 

Cream Pie (S 96) 


II 


September 


Dinner 


Luncheon 


Cream of Chicken Soup 
Poached Eggs on Toast 

with Creole Sauce (S 46) 
Fruit 


Soup Soubise (126) 

Vegetable Timbales (S 58) 

Muffins 

Fruit 


Soup with Noodles 

Rhode Island Relish (S 50) 

Fruit 


Cream Lima Bean Soup 
Eggs Suisse (96) 

Alligator Pears de Luxe (S 119) 


21 

Vegetable Soup 
California Baked Potatoes (S 
161) 

Pea Roast with Carrot Sauce 
(S 160) 


Soup 

Frozen Tomato Salad 
Walnut Cake 


17 

Chicken with Curry Sauce and 
Relishes 

Shredded Potatoes 
Scalloped Tomatoes 
Pineapple Shortcake 


18 

Baked Ham, Fried Eggs 
Waffles 

Scalloped Potatoes 
Alligator Pear Salad 


19 

Eggs and Mushrooms (S 44) 
Stuffed Baked Potatoes 
Harvard Beets 
Grape Juice Souffle (S 17) 


20 

Broiled T Bone Steak 
Mushroom Sauce 
Mashed Potatoes 
Baked Tomatoes Stuffed 
Prune Whip 


Croquettes 

Hashed Brown Potatoes 
Creamed Peas 

Vermont Apple Sauce Pie 
(S 94) 


Eggs a la King (S 46) 
Lattice Potatoes 
Corn Souffle 
Lemon Meringue Pie 


Split Peas Soup (138) 
Fried Chicken Southern 
Sweet Potatoes au Gratin 
Baked Tomatoes 
Macaroon Ice Cream 


42 


September 


Dinner 


Luncheon 


Cora Soup 
Cheese Savories 
Lottuce Salad 
Chocolate 


Oyster Soup 

Hot Tamales 

Baked Apples Tosca (S 21) 


Swiss Potato Soup (139) 
Macaroni and Cheese 
Salad with Thousand Island 
Dressing 
Fruit 


27 

Poached Eggs on Toast 
California Salad (S 118) 

Cocoanut Cream Cookies (489) 


Meat Rolls (S 73) 
Mousse of Peas (S 159) 
Fruit 


Cream of Peas Soup 

Cauliflower au Gratin 

Broiled Ham 

Rolls 

Fruit 


24 

Scalloped Chicken (262) 

Baked Tomatoes 
Baked Potatoes 
Relishes 

Alligator Pear Salad 

25 

Chicken Soup 
Scalloped Eggs (101) 

Virginia Sweet Potatoes (S 
167) 

Green Beans 
Fruit Salad 

26 

Onion Soup 

Breaded Veal Chops Baked in 
White Sauce 

Potatoes Floradora (S 161) 

Fried Eggplant 
Caramel Custard (415) 


Smothered Steak with Macaroni 
Stuffed Eggplant 
Creamed Spinach 
Apple Pie Cheese 

28 

Sardine Canape 
Celery Olives 
Cream Soup 
Fillets Mignon 
French Fried Potatoes 
Creamed Cauliflower with 
Mushrooms 

Marshmallow Pudding (432) 

29 

Scalloped Ham and Potatoes 
(S 91) 

Stuffed Beets 

Apple Sauce Supreme (S 20) 

30 

Cream of Tomato Soup 
Baked Chicken 

Stuffed Sweet Potatoes (S 164) 
Creamed Peas 

Peppermint Ice Cream (S 72) 




43 


Luncheon 


i 


Dinner 


Chicken Soup with Noodles 

Chili con Carne 

Fruit 


Lima Bean Chowder (S 143) 
Tomato and Cabbage Salad 
(S 122) 

Muffins 

Fruit 


Appledore Soup (138) 
Eggs Commodore (97) 
Nut Date Bars (S 4) 


Rice and Tomato Soup 

Frankfurters 

Potato Salad 

Rolls 

Fruit 


Soup Soubise (26) 

Cold Meat Loaf 

Molded Spinach Salad (S 116) 

Muffins 


Cream of Peas Soup 
Tomato Eggs (S 48) 
Fruit Cup 


Pork Chops 

Sweet Potatoes with Apples 
Baked Tomatoes 
Chocolate Cream Pie 


Dresden Patties (380) 

Beets 

Potato Chips 
Relishes 

Canteloupe with Ice Cream 


Hamburger Steak 
Creamed Cabbage 
Mashed Potatoes 
Date Pudding (S 107) 


Meat Loaf 
Potatoes au Gratin 
Spinach 

Tomato and Pineapple Salad 
(S 122) 

Fig Pudding 


Curried Salmon (S 69) 

Stuffed Baked Potatoes 
Creamed Peas 

Pineapple and Pistachio Salad 
(S 111) 


Broiled Ham 
Boston Baked Beans 
Biscuits 

Escalloped Tomatoes 
Pineapple Jelly Salad (S 111) 


Creole Soup (115) 

Chicken Casserole (253) 

Green Beans 
Mashed Potatoes 
Hot Biscuits 

Cold Tea and Pineapple Ice 
(S 73) 


October 


Luncheon 

8 

Baked Bean Soup (left-over) 
Tomato Fritters (351) 

Baked Apples 


9 

Chicken Soup 

Creamed Dried Beef on Toast 
Melon 


10 

Cream of Asparagus Soup 
Cheese Souffle (377) 

Biscuits, Currant Jelly 
Devils Food 


11 

Cream of Chicken Soup 
Tomato Aspic Salad 
Cheese Puffs (S 54) 

Fruit 


12 

Neapolitan Spaghetti (S 50) 

Corn Muffins 
Baked Apples 


13 

Lamb Soup 

Baked Stuffed Potatoes 
Meat and Vegetable Timbales 
(S 58) 

Chocolate Pecan Cookies 

14 


Dinner 


Chicken Pie 

with Mushrooms 
Asparagus with Hollandaise 
Potatoes Hashed Brown 
Jellied Walnuts (421) 


Steak with Mushrooms 
Candied Sweet Potatoes 
Italian Tomatoes (S 169) 
Biscuits 

DeviPs Food, Chocolate Sauce 


Casserole of Beef with Rice and 
Tomato Sauce 

Creamed Asparagus on Toast 
Grapefruit and Tomato Salad 
(S 123) 


Bacon and Calves Liver 
Sweet Potatoes with Marsh¬ 
mallow 
Com Souffle 

Apricot and Grapefruit Sher¬ 
bet (S 74) 


Roast Leg of Lamb 
Currant Jelly 
Mint Sauce 
Creamed Cauliflower 
Rice au Gratin 
Lemon Pie 


Cold Sliced Lamb 
Potatoes Floradora (S 161) 
Lima Beans Piquant (S 149) 
Apple Cream (S 24) 


Cream of Cora Soup 
Smothered Chicken 
Mashed Potatoes 
Beets 

Heavenly Pie (S 94) 


45 


Luncheon 


October 


15 


Rice Soup 

Stuffed Tomato Salad 
Muffins 

Chocolate Cookies 
Tea 


Cream of Chicken Soup 
Mexican Egg (S 42) 

Sliced Bananas with Lemon 
Juice 


Appledore Soup 
Spanish Rice 
Rolls 
Fruit 


Dinner 


Chicken Pie 

Baked Stuffed Potatoes 

Creamed Lima Beans 

Cucumber Baskets 

Crackers 

Cheese 

Coffee 


Hamburger Steak with Onions 
Cauliflower au Gratin 
French Fried Potatoes 
Peach Custard (S 9) 


Meat Loaf with Horseradish 
Sauce 

Scalloped Cauliflower 
Sweet Potatoes with Marsh¬ 
mallows (S 165) 

Grapefruit $now Pudding (S 12) 


Meatless Meat Loaf with 
Tomato Sauce (S 93) 
Cheese Puffs (S 54) 

Banana Salad with Peanuts 


Boiled Ham 
Waffles 
Fried Eggs 
Scalloped Corn 
Celery, Olives 
Peach Ice Cream 


19 

Cream of Onion Soup 
New Stuffed Peppers with Eggs 
(S 37) 

Baked Apples 

20 

Salmon Puff (S 65) 

Potato Chips 
Peanut Biscuits 
Apple Sauce 


21 


Baked Halibut with Sauce 
Corn Fritters 

Potatoes Scalloped with Cheese 
Lemon Pie 


Tomato Soup 
Veal Birds 

French Fried Potatoes 
Creamed Peas 
Cucumber Salad 
Vermont Apple Sauce Pie 
(S 94) 


Celery Soup 
Smothered Chicken 
Mashed Potatoes 
Scalloped Onions 
Baking Powder Biscuits 
Marshmallow Pudding (432) 


46 


Luncheon 


October 


Dinner 


22 

Clear Chicken Soup with 
Noodles 

Jellied Vegetable Salad 
Potato Cakes 
One Egg Muffins 
Cakes 


23 

Soup with Croutons 
Brown Beans 
Corn Muffins 

Stuffed Tomato' Salad with 
Celery and Nuts 

24 

Eggs Golden Rod 
Stuffed Baked Eggplant 
Sliced Oranges with Cocoanut 


25 

Grapefruit 

Bacon 

Creamed Potatoes 
Graham Gems 
Hot Tea 

26 

Sliced Bananas in Lemon Juice 
Scrambled Eggs with Tomato 
Sauce (98) 

Toast 

Hot Chocolate 


27 

Lucanian Eggs with Marcaroni 
(103) 

Cranberry Sauce 
Game Salad (340) 


28 


Cream of Peas Soup 
Chicken Salad 
Potato Chips 
Scalloped Tomatoes 
Cranberry Sauce 
Cottage Pudding with Vanilla 
Sauce 

Curried Eggs with Relishes 
Rice au Gratin 
Fried Eggplant 
Hot Bread 

Apples, Bananas, and Cran¬ 
berries (S 28) 

Swiss Steak 
Gravy 

Riced Potatoes, Biscuits 
Smothered Onions (S 155) 
Transparent Apples (S 22) 


Meat Rolls (S 78) 

Shoe String Potatoes 
Lima Beans Piquant (S 149) 
Chocolate Souffle 


Oyster Soup 

Brook Trout with Tartar Sauce 
or Halibut with Lobster 
Sauce (167) 

French Fried Potatoes 
Green Beans 
Butterscotch Pie 


Baked Ham in Grape Juice 
(S 86) 

Boston Baked Beans 
Corn Bread 

Lettuce Salad with Roquefort 
Dressing 
Crackers, Coffee 


Onion Soup (S 143) 
Cranberry Sauce 
Blanketed Chicken (249) 
Candied Sweet Potatoes 
Stuffed Baked Peppers 
Frozen Pear Salad 
Coffee 


47 


October 


Dinner 


Luncheon 


Baked Bean Soup 
Creole Omelette (S 41) 
Muffins 

Lettuce with French Dressing 

Cheese Wafers 

Tea 


Chicken Soup 

Goldenrod Macaroni (S 53) 

Fruit 


Soup Soubise (12) 
Vegetable Loaf (S 174) 
Muffins 
Fruit Salad 


29 

Duchess Soup (121) 

Creamed Chicken and Waffles 

Tomato Aspic Salad 

Apple Pie 

Cheese 

Coffee 

30 

Roast Veal with Dressing 
Franconia Potatoes 
Creamed Peas 
Creme aux Fruits (421) 

31 

Cold Sliced Veal 
Peas Timbales (S 58) 

Shredded Potatoes 
Date Pudding (S 107) 


November 


Luncheon 

i 

Vegetable Soup 
Tabasco Eggs (S 40) 

Rolls 

Grapefruit with Maple Sirup 
(S 20) 


2 

Split Peas Melange 
Egg Timbales (104) 

Pineapple Fritters 


3 

Oyster Stew 
Macaroni and Cheese 
Hominy Muffins (74) 

Pineapple and. Cheese Salad 


4 


Dinner 


Celery Soup 

Pork Chops 

Apple Sauce 

Stewed Tomatoes 

Candied Sweet Potatoes 

Fruit Salad 

Coffee 


Veal Casserole with Rice (225) 
Creamed Celery 
Alligator Pear Salad 
Pumpkin Pie 


Cream of Tomato Soup 
Broiled Steak 
French Fried Potatoes 
Corn Souffle 

Marshmallow Pudding (432) 


Meat Croquettes with White 
Sauce 

Potato Chips 
Harvard Beets 
Head Lettuce Salad 
Prune WT'dn 


48 


Luncheon 


November 


Dinner 


Cream of Chicken Soup 
Baked Eggs in Tomato Cups 
(S 45)' 

Fruit and Nut Salad 


Potato Soup 

Creamed Asparagus on Toast 
Fruit 


Cream of Asparagus Soup 
Cheese Souffle (377) 

Celery and Grapefruit Salad 
(341) 


Onion Soup (S 143) 

Ravioli (93) 

Sliced Bananas and Oranges 


Vegetable Soup 

Mock Crab on Toast (S 39) 

Fruit 


Cream of Peas Soup 
Veal Rissoles (381) 
Banana Salad with Nuts 


Chicken Timbales (366) 
Potatoes au Gratin 
Beets Harvard (286) 
Apple Meringue (413) 


Apple Sauce 

Pork Chops 

Shoe String Potatoes 

Stuffed Baked Onions (S 154) 

Chiffon Pie (S 95) 


T Bone Steak 
Baked Potatoes 
Asparagus with Hollandaise 
Cream Pie (S 96 


Meat Loaf with Horseradish 
Lyonnaise Potatoes 
Tomato Fritters (S 171) 
Grapefruit Delights (S 19) 


Sardine Canapes 

Cream of Celery Soup 

Veal Birds 

French Fried Potatoes 

Creamed Peas 

Alligator Pear Salad 

Marshmallow Pudding (432) 


10 

Eggs Goldenrod 
Corn Fritters 
Hashed Brown Potatoes 
Butterscotch Pie 


11 

Cream of Celery Soup 
Roast Veal with Appricot 
Dressing 
Scalloped Corn 
Brown Potatoes 
Hot Biscuits 
Prune Delight (S 27) 


49 


November 


Luncheon 

Vegetable Soup 

Potatoes Baked in Half Shell 
with Cheese 

Jam 

Muffins 

Napoleons (477) 

Onion Soup (S 143) 

Spanish Rice 
Banana Salad with Rice 


12 


13 


Dinner 

Cold Veal Cuts 
Potatoes au Gratin 
Scalloped Tomatoes 
Chocolate Pie 


Grapefruit Cocktail 
Veal Pie (212) 

Beets with Sour Sauce 
Marguerites (492) 
Coffee 


(286) 


14 


Sliced Oranges 

Eggs in Nests with Rice (S 36) 
Marguerites 


Tomato Soup 

Ham Baked in Grape Juice 
Waffles 

Creamed Celery- 
Alligator Pear Salad 


Martin’s Specialty (371) 

Muffins 

Fruit Salad 


15 


r 


16 


Oyster Stew 
Curried Eggs 
Relishes 
Baked Apples 


with Rice and 


Appledore Soup 
Arabian Stew (S 79) 

Green Beans 
Rolls 

Baked Stuffed Apples (S 22) 


Braised Liver (S 80) 

Creamed Potatoes 
Stuffed Green Peppers 
Angel Food Cake with Whipped 
Cream 


Vegetable Soup 
Rarebit on Toast 
Fruit Tarts 


17 


Cream of Tomato Soup 
Whipped Cream 
Veal Birds 

Shoe String Potatoes 
Cauliflower au Gratin 
Cucumber Salad 
Heavenly Pie (S 94) 


with 


18 


Cream of Celery Soup 
Smothered Chicken 
Mashed Potatoes 
Gravy 

Creamed Peas 

Angel Food with Fruit Gelatin 
and Whipped Cream 


50 


Nov 

Luncheon 


Rice Soup 

Jellied Tomato Salad 
Cheese Dreams 
Angel- Food Cake 


Chicken Soup with Croutons 
Baked Stuffed Sweet Potatoes 
Creamed Beans 
Oranges 


Cream of Tomato Soup 
Stuffed Baked Eggplant 
Poached Eggs on Toast 
Apples 


Cream of Peas Soup 
Neapolitan Spaghetti 
Nut Salad 


Cream of Celery Soup 
Potato Salad 
Sliced Ham 

Sliced Oranges with Cocoanut 


Turkish Soup (115) 
Lobster Salad 
Rolls 
Fruit 


b e r 

Dinner 


Dresden Patties (380) 
Riced Potatoes 
Green Beans 
Fruit Salad 


Eggs au Gratin (S 45) 
Fried Eggplant 
Spinach 

Orange Blanc Mange (S 16) 


Roast Leg of Lamb, Mint Sauce 
Currant Jelly 
Potatoes Franconia 
Creamed Peas 

Rice and Apple Creole (S 21) 


Cheese Canapes 

Cold Sliced Lamb, Potato Chips 

Creamed Celery 

Peach Betty (S 9) 


Lamb Rissoles (381) 
Onion Souffles (S 154) 
Peas Timbales (S 58) 
Banana Whip (S 28) 


Vegetable Soup 
Planked Eggs (S 38) 
Tomato Fritters (351) 
Prune Snowballs (S 14) 


Fruit Cocktail 
Roasted Stuffed Chicken 
Asparagus on Toast 
Hominy Southern 
Hot Biscuits 
Relishes 

Chocolate Ice Cream, Cake 


e m 

19 

20 

21 

22 

23 

24 

25 

v 

61 


Novem ber 


Luncheon 

26 

Cream of Chicken Soup 
Vegetable Loaf (S 174) 

Molded Egg Salad (S 114) 

Fruit 


27 

Chicken Soup with Noodles 
Asparagus Omelette (S 40) 
Buttered Toast 
Fruit 


28 

Cream of Asparagus Soup 
Meat Croquettes with Sauce 
Peanut Biscuit 
Bananas with Lemon Juice 

29 

Rice and Tomato Croquettes 
Poached Eggs on Toast 
Fruit 


30 

Creole Soup (115) 

Macaroni and Cheese 
Orange Baskets 


Dinner 


Chicken Timbales (367) 

Stuffed Baked Potatoes with 
Cheese 

Creamed Peppers 
Rolled French Pancakes with 
Jelly 

Chateaubriand of Beef Espag- 
nol (200) 

Shoe String Potatoes 
Baked Corn 
Apricot Whip 


Creamed Dried Beef on Toast 
Corn Fritters 

Stuffed Sweet Potatoes (S 164) 
South Sea Delight (S 28) 


(Thanksgiving Dinner) 
Oyster Cocktail 
Relishes 

Cream of Tomato Soup 
Roasted Stuffed Turkey with 
Chestnut Dressing 
Candied Sweet Potatoes 
Green Beans 
Alligator Pear Salad 
Mincemeat Pie, Coffee 


Sardine Canapes 
Cold Sliced Turkey 
Potatoes au Gratin 
Scalloped Tomatoes 
Lemon Meringue Pie 


December 


Luncheon 

Dinner 

-I 

Turkey Soup 

1 

Turkey a la King (S 105) 

Hot Tamales 

Potato Pineapple (S 164) 

Fruit Cup 

Creamed Beans 

Cherries a la Berwick (S 19) 


2 

Cream of Celery Soup 

Roast Pork, Baked Peppers 
Scalloped Potatoes 

Hot Biscuits 

Tomato Aspic Salad 
Marshmallow Pudding (432) 


52 


Luncheon 


December 


Dinner 


Creamed Chicken 
Jellied Vegetable Salad 
Fruit 


Eggs Benedict (97) 
Asparagus Salad 
Fruit 


Cream of Onion Soup 
Corn Omelette 
Toast 

Baked Apples 


Vegetable Soup 

Creamed Asparagus on Toast 

Fruit Salad in Apple Cups 


Bologna Spaghetti (S 51) 
Fried Apple Rings 
Corn Bread 

Grapefruit with Maple Sirup 


Onion Soup (S 143) 
Cheese Souffle 
Grapefruit Salad 


Tomato Soup 
Baked Ham (S 91) 
Boston Baked Beans 
Baked Stuffed Peppers 
Corn Bread 
Alligator Pear Salad 


Hamburger Steak 
Mashed Potatoes 
Baked Potatoes 

Lettuce with Roquefort Dress¬ 
ing 

Lemon Pie 


5 

Meat Rolls (S 78) 
Stuffed Baked Potatoes 
Baked Onions (S 155) 
Butterscotch Pie (S 96) 


Swiss Steak 

Sweet Potatoes de Luxe (S 166) 
Baked Corn 
Pumpkin Pie 


Baked Halibut with Tomato 
Sauce (166) 

Shoe String Potatoes 
Creamed Celery 
Chocolate Pudding 


Cream of Tomato Soup 
Smothered Chicken 
Mashed Potatoes, Green Beans 
Hot Biscuits 
Orange Ice 


9 

Fruit Cup 

Chicken with Curry Sauce 
Stuffed Sweet Potatoes 
Fried Eggplant 
Hot Biscuits 
Mincemeat Pio 


53 


Luncheon 


December 


Dinner 


10 

Chicken Soup 
Baked Stuffed Eggplant 
Eggs au Gratin (S 45) 

Fruit 


Cream of Cauliflower Soup 
Mexican Rice (S 52) 

Fruit Cup 


Vegetable Soup 
Woodcock Toast (S 43) 
Tomato Salad 


Split Peas Soup 

Tomato Timbales (S 172) 

Grapefruit 


Cream of Mushroom Soup 
Sausages 

Creamed Potatoes 
Lettuce Salad 


Turkish Soup 
String Beans Salad 
Cheese Souffle 


Roast Loin of Pork 
Apple Sauce 
Franconia Potatoes 
Creamed Cauliflower 
Relishes 

Fruit Salad in Orange Cups 


11 

Cold Sliced Pork 
Potatoes au Gratin 
Stuffed Baked Peppers 
Fruit Ice 


12 

Goulash (S 78) 

Stuffed Baked Potatoes with 
Nuts 

Macaroni with Cheese 
Banana Mint Salad 


13 

Sauted Fillets Beef (200) 
Creamed Mushrooms 
Shredded Potatoes 
Prune Delight (S 27) 


14 

Stuffed Ham (S 87) 

Creamed Celery 
Green Beans 
Chocolate Souffle 

15 

Cold Ham 
Rice au Gratin 
Harvard Beets 
Relishes 
Rolls 

Lemon and Almond Pie (S 95) 

16 

Tomato Bisque 
Roast Beef 
Scalloped Onions 
Franconia Potatoes 
Hot Biscuits 
Lettuce Salad 

Apples, Bananas and Cran¬ 
berries (S 28) 


54 


Luncheon 


December 


Dinner 


17 

Vegetable Soup 
Cheese Omelette 
Toast 

Grapefruit Cup 


18 

Tomato Soup 
Succotash 
Muffins 
Fruit 


19 

Alphabet Soup 
Macaroni Surprise (S 49) 

Date Bars (S 4) 


20 

Rice Soup 

Baked Stuffed Eggplant 
Grapefruit with Mint 


21 

Duchess Soup (121) 

Eggs with Creole Sauce (S 46) 
Baked Peaches (571) 


22 

Onion Soup (S 143) 

Hot Vegetable Loaf (S 175) 
Peach Nut Salad 


23 


Cold Sliced Beef 
Lyonnaise Potatoes 
Baked Corn 
Relishes 

Cranberry Pudding (S 28) 


Cream of Corn Soup 
Pan Broiled Lamb Chops 
French Peas 
Rice au Gratin 
Date Crumbles (S 107) 


Pot Roast of Ham (S 87) 

Fried Eggplant 

Biscuits 

Fruit Souffle (397) 


Celery Soup 
Roast Veal 
Mashed Potatoes 
Creamed Onions 
Cranberry Sauce 
Pumpkin Pie, Coffee 


Cold Sliced Veal 
O’Brion Potatoes 
Creamed Peas 
Lettuce Salad 
Date Pudding (S 107) 


Meat Rolls (S 78) 
Potatoes en Casserole 
Peas Timbales (298) 
Nut Prune Souffle 


Fruit Cup 

Pork Tenderloins, Sweet Pota¬ 
toes (236) 

Apple Sauce 

Italian Tomatoes (S 169) 
Radishes 
Lettuce Salad 
Mincemeat Pie 


65 


December 


Dinner 


Luncheon 

24 

Cream of Peas Soup 
Welsh Rarebit (562) 

Grapefruit Salad 


25 

Vegetable Soup 

Poached Eggs with Curry 
Sauce (S 45) 

Pineapple Fritters 


26 

Turkey Soup 

Tuna Fish au Gratin 

Muffins 

Fruit 


27 

Turkey Croquettes or Cheese 
Timbales (S 55) 

Tomato Aspic Salad 
Hot Biscuits 

Grapefruit with Maple Sirup 


28 

Cream of Peas Soup 
Bologna Spaghetti (S 51) 
California Waldprf Salad (S 
119) 


29 

Black Bean Soup 
Tomato Jelly Salad 
Bananas in Lemon Juice 


Baked Ham 
Creamed Potatoes 
Baked Beans 
Celery Olives 

Grapefruit Delight (S 19) 


(Christmas Dinner) 

Fruit Cocktail 
Cream of Tomato Soup 
Roast Turkey, Creole Stuffing 
(S 106) 

Mashed Potatoes 

Candied Sweet Potatoes 

Scalloped Onions 

Fried Oysters 

Hot Biscuits 

Alligator Pear Salad 

Fig Pudding, Whipped Cream 

Coffee 


Clear Soup 
Cold Sliced Turkey 
French Fried Potatoes 
Creamed Peas 
Pumpkin Pie 


Scalloped Turkey 
Sweet Potatoes with Marsh¬ 
mallows (S 165) 

Creamed String Beans 
Apple Souffle (S 23) 


Fruit Cup 
Roast Beef Gravy 
O’Brion Potatoes 
Scalloped Corn 
Heavenly Pie (S 94) 


Sardine Cocktails 
Savory Ham and Spinach (S 
168) 

French Fried Potatoes 

Baked Tomatoes 

Fig Charlotte Russe (S 20) 


56 




Luncheon 


December 


Dinner 


Cream of Spinach Soup 
Egg Timbales, Tomato Sauce 
(104) 

Pineapple and Celery Salad 


Halibut Poulette (170) 

Creamed Potatoes 

Beets 

Biscuits 

Lettuce Salad 

Apple Pie, Cheese 


Rice Soup 

Arabian Stew (S 70) 
Potato Balls 
Baked Turnips 
Date Crumbles (S 107) 


57 


• Emergency Luncheons 

Chicken a la King 
Olives, Toast Points 
Peach Delight Tea 


Tuna Fish au Gratin 
Baking Powder Biscuits 
Pickles 

Japanese Fritters 
Maple Sirup 
Coffee 


Salmon and Egg Salad 
Bran Muffins 
Hot Chocolate 

Chocolate Cornstarch Pudding 


Emergency Dinners 

Tomato Bisque, Imperial Sticks 

Salmon Puff 

French Fried Potatoes 

Canned Peas au Jus 

Pear and Pimento Salad 

Crackers 

American Chedder Cheese 
Coffee 


Consomme, Paprika Crackers 
Tongue in Tomato Sauce 
Rice Thimbles 

Lettuce with French Dressing 
Cherry Tapioca, Yellow Sauce 
Coffee 


Vegetable Soup, Croutons 
Chicken Pudding 
Mashed Potatoes or Grilled 
Sweet Potatoes . 

Crisp Watercress /* 

. PaiVeapple* Rounds,- Coffee 


—Good Housekeeping. 


68 































Cake 

Date and Nut Kisses 

Beat to a cream 2 eggs and 1 cup pulverized sugar; 
add 1 cup chopped dates, a cup of chopped nut meats, a 
tiny pinch of salt and 2 level teaspoons baking powder, sifted 
with 6 heaping tablespoons flour. Put into a buttered pan 
and bake twenty minutes in a slow oven. Cut in strips 
while hot and roll each strip in powdered sugar. 

Pecan Joys 

Three egg whites, beaten stiff, to which add a table¬ 
spoon of sugar to each egg white and a few chopped pecan 
meats. Drop by the teaspoon on buttered pans and bake 
in a very slow oven for two hours, leaving the. oven door 
open. Place 4 pecan meat on the top of each meringue. 

Cocoanut Cakes 

One-half cup grated cocoanut, 4 cup granulated sugar, 3 
egg whites, 2 tablespoons flour, 4 teaspoon vanilla. Beat 
the eggs to a stiff froth, add the sugar and flour gradually, 
then fold in the cocoanut and vanilla. Drop on a buttered 
pan and bake in a hot oven till a delicate brown. 

Molasses Cookies 

Melt 2 tablespoons of shortening in 2 tablespoons of 
water. Add J cup of molasses and mix thoroughly. Sift 
24 clups of flour with 4 teaspoon of salt, 4 teaspoon of ginger, 
1 teaspoon of soda. Make into a soft dough and cut in 
round shapes. Bake in a moderate oven. 

Cocoanut Dainties 

Mix 1 cup of powdered sugar with 2 well beaten eggs. 
Add 1 cup of cream, 1 cup of shredded cocoanut, 1 teaspoon 
of salt. Beat. Then add 3 cups of flour into which 3 tea¬ 
spoons of baking powder have been sifted. Roll out, 
sprinkle with cocoanut and cut. 

59 


4 


RECIPES 


Oats Nut Cookies 

Use 1 cup of brown sugar, J cup of shortening, 2 eggs, 
2 cups of flour, 2 cups of rolled oats, ^ cup of chopped wal¬ 
nuts, ^ teaspoon of soda, dissolved in hot water, salt to 
taste. Drop into a greased pan with a teaspoon and bake. 

Butterscotch Cookies 

Two cups brown sugar, 1 scant, cup butter and lard 
mixed, 2 eggs, 1 teaspoon cream tartar, 1 teaspoon soda, 1 
teaspoon vanilla, 4 cups flour, 1 cup nuts. 

Mix all ingredients, let rise over night, in the morning 
slice them and bake. 


Nut Date Bars 

Three eggs, 1 cup sugar, 1 cup flour, 1 teaspoon baking 
powder, 1 tablespoon milk, 1 cup nuts, 1 pound dates. Mix 
dry ingredients, add beaten eggs, milk and nuts, add dates, 
which have been washed, stoned and cut. Blend the mixture 
well, bake in thin sheets; when light brown cut in finger 
lengths, and roll in powdered sugar. 

Walnut Meringue Squares 

One and one-half cups sugar, J cup water, i teaspoon 
vanilla, 5 marshmallows, 1 cup English walnut meats, 
whites of 2 eggs, 2 tablespoons shredded cocoanut and some 
2J-inch pastry squares. Cook together the water and sugar 
in a smooth kettle until the syrup spins a thread when 
dropped from the tip of a spoon. Remove immediately 
from the fire and add the marshmallows cut in small pieces. 
Pour gradually, while beating constantly, into the beaten 
whites of the eggs, then add the cocoanut and vanilla and the 
chopped nut meats. Roll rich pie or puff paste to -J-inch 
thickness and cut into 2|-inch squares. Arrange on a baking 
tin and spread with the meringue mixture, piling it slightly 
in the center. Bake in a moderate oven. 

Date Cookies 

Wash, stone and chop 1 pound of dates and cook to a 
smooth paste. Cream 1 cup of butter with 1 cup of sugar. 


60 



CAKE 


Add 2 cups of flour, 2 cups of rolled oats, 1 teaspoon of 
lemon juice, 1 cup of water, | teaspoon of soda, 1 teaspoon 
of baking powder, ^ cup of sour milk. Roll thin, cut out, 
cover with layer of paste, and place another piece of the cut¬ 
out dough on ton. Bake in a moderate oven. 

Cookies With Peanuts 

For peanut cookies use 2 tablespoons of butter and J 
cup of sugar creamed, mixed with 1 beaten egg, adding 
following ingredients in given order: i cup of flour mixed 
with 1 teaspoon of baking powder, \ teaspoon of salt, 2 
teaspoons of milk, ^ cup of chopped peanuts, ^ teaspoon of 
lemon juice. Drop by teaspoonfuls on a butter paper and 
bake in a slow oven fifteen minutes. 

Chocolate Pecan 

One-half cup of butter or substitute, 2 eggs, 1 cup of 
sugar, 1 cup of flour, i cup chopped pecan meats, 2 squares 
baking chocolate, 1 teaspoon of vanilla. Melt the chocolate 
and butter together, add sugar, then the eggs, well beaten; 
the flour gradually, then the nuts and flavoring. Bake in 
shallow pan twenty minutes. 

Pecan Patties 

Beat two eggs and add a cupful of brown sugar; then 
beat again very lightly. Sift half a cupful of flour with 
one-fourth teaspoonful of baking powder and a dash of 
mace; add to the egg and sugar with half a cupful of finely 
chopped pecan meats. Pour in buttered patty pans and 
sprinkle lightly with sugar. Bake in a moderate oven. 

Chocolate Puffs 

2 egg-whites 
2 cupfuls powdered sugar 
2 squares chocolate, grated 
2 tablespoonfuls cornstarch 


61 



RECIPES 


Beat the egg-whites until stiff; add the sugar gradually 
and then the corn-starch with which the grated chocolate 
has been mixed. Drop on greased tins from a teaspoon, 
placing the little mounds one inch apart. Bake at 300° F. 
for fifteen to twenty minutes. 


62 



Desserts 

Maple Nut Charlotte 

Whip solid half a pint of chilled double cream and 
sweeten with two rounding tablespoonfuls of crushed maple 
sugar. Add also a few grains of salt and fold in the stiffly 
whipped white of one egg and half a cupful of chopped 
walnuts. Flavor with a few drops of vanilla extract and 
fill into parfait glasses that have been lined with halved 
lady fingers. 

Bananas, West Indian 

Six bananas, 4 tablespoonfuls sugar, 6 tablespoonfuls 
water, 5 drops tabasco sauce and a dash of lemon juice. 

Peel bananas, cut in halves crosswise, and drop into 
deep fat hot enough to brown a bit of bread in one minute. 
When brown, drain on paper toweling or brown paper. 
Boil together the sugar, water, and tabasco sauce, add 
bananas and lemon juice, heat for a few minutes, and 
serve. 

—Good Housekeeping 

Orange Delight 

Two tablespoons granulated sugar, i cup cold water, 
2J cups boiling water, 1 cup sugar, i cup lemon juice. 

Soak gelatin in cold water twenty minutes; dissolve in 
boiling water. Add sugar and lemon juice. Strain through 
cheesecloth wrung out of hot water. Mold in shallow agate 
pan which has been dipped in cold water. Do not have 
more than one inch deep. Cut in cubes; pile on dessert 
plates or glass sauce dishes. 

Delmonico’s Special 

Select six oranges of medium and uniform size, having 
a clear golden skin and few seeds. Cut a slice from the 
end of each orange and then carefully remove the pulp, 
using a sharp knife. Discard all the tough membrane. Mix 


63 


recipes 


the pulp with one-half cupful of cleaned chopped dates, one- 
half cupful of chopped walnut meats, and one-half cupful 
of shredded cocoanut. Refill the orange shells, dividing the 
mixture among the six oranges. Beat one egg-white until 
stiff, add one-fourth cupful of sifted, powdered sugar and 
arrange on top of the oranges. Brown at 300° F. Serve 
warm. 

—Good Housekeeping 
Porcupine Pears 

Use the large variety of pears canned in halves and 
drain the syrup from them. Stick the rounding side of each 
pear half with salted almonds, giving the appearance of a 
prickly pear. Arrange two or three halves of pears, accord¬ 
ing to their size, in each individual serving-dish and pour 
some of the syrup around them. If desired, two pear halves 
may be secured together by means of toothpicks and the 
surface covered with,the salted almonds. Salted peanuts 
may be used instead of almonds and are just as delicious and 
less expensive. Halve the peanuts and insert the pointed 
end in the pears. 

—Good Housekeeping 

Peach Cream 

Soak two tablespoonfuls of granulated gelatin in one- 
fourth cupful of cold water for five minutes. Add one cupful 
of boiling water, three-fourths cupful of sugar, and two 
tablespoonfuls of lemon juice to two cupfuls of peach pulp 
made by chopping fresh peaches very fine. Heat for a 
minute and combine with the gelatin, stirring until dis¬ 
solved. Set aside to cool, and when beginning to congeal, 
fold in the whites of two eggs beaten until stiff, or one cup¬ 
ful of cream, whipped. Pour into a wet mold, chill, and 
serve with a custard sauce. 

Canned Peaches, Franconia Style 

To the syrup drained from one large can of peaches, 
add sufficient water to make two cupfuls of liquid. Bring 




64 






DESSERTS 


to the boiling-point and pour over one package of powdered 
gelatin of raspberry flavor. Arrange the peaches in rows in 
a shallow serving-dish and pour the boiling liquid over them. 
Set aside in a cool place until firm. Cut into squares and 
serve plain or with whipped cream. 

—Good Housekeeping 

Peach Salad With Cheese Dressing 

1 can peaches . 

1 Neufchatel cheese 
Mayonnaise 
Chopped nuts 

Arrange halves of peaches on lettuce leaves and serve 
with Neufchatel cheese creamed with mayonnaise dressing. 
Chopped nuts make a pleasing addition to this salad. 

Peach Betty 

Arrange 1 cup of bread-crumbs and 1-J CU P S (f can ) 
canned sliced peaches which have been drained, in alternate 
layers in a greased baking dish, sprinkle each layer of 
peaches with sugar and a little cinnamon, dot with 2 table¬ 
spoons of butter, pour f cup of water over all, and bake 35 
minutes in a moderate oven. 

Peach Custard 

Pare and cut 8 peaches in halves, using medium size. 
Wash i cup of rice well and then cook in cups of water 
until the rice is soft and the water absorbed. Cool and then 
place in a baking dish. Spread smoothly and then lay the 
peaches over the rice and gently pour over the peaches 
and rice the following custard: 

One and one-half cups of milk 
Yolk of one egg 
One whole egg 
One-fourth cup of sugar 
One-half teaspoon of nutmeg 


65 



RECIPES 


Beat with an egg beater to blend thoroughly and then 
pour slowly over the rice and peaches. Set the baking dish 
in a pan of water, then bake slowly until the custard is firm. 
Now use the 

White of left-over egg 
One-half cup of peach pulp 
Three-fourths cup of powdered sugar 

Make the peach pulp by rubbing the pared peaches 
through a sieve. 

Place this mixture in a pitcher and use a wire whip to 
beat until the mixture is in a light fluff. It usually takes 
fifteen minutes of steady beating. 

Dutch Peach Cake 

Mix and sift 1 teaspoon salt, 4 teaspoons baking pow¬ 
der and 2 cups flour; add 5 tablespoons butter or substitute 
and work into the flour, then add i cup milk and i cup of 
water. Roll ^ inch thick and cut with a biscuit cutter; 
make a depression in the center of each round and place 
in them halves of peaches. Sprinkle generously with sugar 
and nutmeg and bake in a hot oven eight to ten minutes. 
Serve with a lemon sauce. 

Peach Roll 

Place in a mixing bowl 
Two cups of flour 
One-half teaspoon of salt 
Four level teaspoons of baking powder 
Three tablespoons of sugar 

Sift to mix and then rub into the prepared flour seven 
tablespoons of shortening and use seven tablespoons of 
water to form a dough. Roll out in an oblong sheet about 
one-quarter inch thick and then spread with thinly sliced 
peaches. Now sprinkle over the peaches a light dusting 
of nutmeg and 


66 


0 





DESSERTS 


Three tablespoons of melted butter 
One-half cup of brown sugar 
One-half cup of finely chopped nuts 

Roll as for jelly roll and fasten the ends securely. Lift 
into a baking sheet and brush with milk. Rake in a slow 
oven for forty minutes. Serve cold in 2-inch cuts and dust 
with powdered sugar. 

Apricot Tartlets 

For apricot tartlets, prepare one cupful of stewed 
apricots and drain thoroughly. Then press through a 
course strainer. To the apricot pulp add two-thirds cup¬ 
ful of sugar, one-fourth cupful of fine cracker crumbs, one 
egg beaten slightly, and one-half cupful of chopped walnut 
meats. Roll pastry dough very thin and cut into circles 
five or six inches in diameter. Put a spoonful of the filling 
in the center of the lower circle of each tart, wet the edges, 
and press the upper circle in position. Prick the surface 
and bake the tarts at 450° F. for fifteen minutes or until 
the tarts are done. 

—Good Housekeeping 

Prune Souffle 

One-half cup chopped stewed prunes, i cup of chopped 
English walnuts, whites of six eggs, beaten stiff, six table¬ 
spoons powdered sugar, 1 teaspoon of vanilla. Mix and 
bake slowly 20 minutes in a moderate oven. Serve with 
cream. 


Jellied Peaches and Almonds 

Soak one cupful of cleaned, dried peaches overnight 
in four cupfuls of cold water. Bring to the boiling point 
and cook slowly ten minutes. Soak 3 tablespoonfuls of 
granulated gelatin in one-half cupful of cold water twenty 
minutes. Add | cupful of sugar and the soaked gelatin 
to the boiling peach mixture. Remove from the heat and 
stir until the sugar and gelatin are dissolved. Add ^ cup- 


67 



recipes 


ful of blanched almonds, chopped coarsely and poor into 
a serving dish. Set in a cold place until firm and serve 
with whipped cream. 

—Good Housekeeping 
Pineapple Rounds 

Cut out rather large rounds of bread, spread them with 
margarin, and brown on each side in a frying pan, keep very 
hot and put on a hot serving plate. Just before serving lay 
a slice of cold pineapple and a little of the juice on each. A 
candied cherry or a bit of red jelly may be put in the middle 
of each if desired. 

—Good Housekeeping 
Cherry Tapioca 

Make the cherry tapioca the usual way and serve with 
yellow sauce or whipped cream. To make yellow sauce 
beat one egg well and add 1 cupful of sugar gradually, con¬ 
tinuing the beating. Add 1 teaspoonful of vanilla. Pass 
with the pudding. 

—Good Housekeeping 

Grapefruit Snow Pudding 

2 tablespoons gelatin 
1£ cups boiling water 
i cup grapefruit juice 
i cup orange juice 

1 cup sugar 

2 egg whites 

Soften the gelatin in one-fourth cup cold water and dis¬ 
solve in the boiling water, add sugar and fruit juices, and set 
aside till jelly slightly thickens. Beat egg whites till stiff, 
add the gelatin mixture and beat until white and frothy. 
Pour into mold and set aside till firm. Serve with a soft 
custard sauce made with two egg yolks, and to the sauce add 
three-fourths cup finely chopped, blanched, and browned 
almonds. 


68 


—Good Housekeeping 



DESSERTS 


Pineapple Mint Jelly 

2 tablespoons gelatin 

1 cup cold water 

1 bunch fresh mint 

li cups boiling water 

f cup sugar 

i cup lemon juice 

1 cup grated pineapple and juice 

Soak the gelatin in the cold water. Chop the mint 
and cook twenty minutes with the boiling water. Strain 
onto the gelatin, add sugar and stir until dissolved. Add 
the lemon juice and pineapple and a little green vegetable 
color if desired. Pour into sherbet glasses and set aside 
till cold and firm. Serve with whipped cream. If the fresh 
pineapple is used, first boil it five minutes, adding a little 
water if there is not sufficient juice, and cool before com¬ 
bining with the mint mixture, otherwise the gelatin will 
not thicken the mixture. 

—Good Housekeeping 

Marshmallow Raspberry Fluff 

Whip a pint of thick cream very stiff. Fold in the 
beaten white of an egg and sweeten to taste. Have ready a 
cupful and a half of raspberries and half a cupful of finely 
chopped soft marshmallows; sprinkle these through the 
cream, mix and serve very cold. 

—Good Housekeeping 
Princess Raspberry Loaf 

Bake a good plain cake mixture in a hexagonal pan, 
scoop out the interior and frost the outside with pale green 
icing, flavored with pistachio. Whip a pint of cream, 
sweeten, add a tablespoonful of gelatin dissolve in a little 
hot milk, and fold in a cupful of chopped raspberries. Fill 
the cake with this mixture, chill thoroughly, and serve 
topped with whipped cream and raspberries. 

—Good Housekeeping 



recipes 


Prune Snowballs 

Soak one-half cupful of cleaned prunes—about seven 
large prunes—in two cupfuls of cold water overnight. 
Simmer in the same water until very soft, finally allowing 
all the water to cook away. Stone and rub the prunes 
through a coarse strainer. To the pulp add one-fourth 
cupful of milk. Meanwhile, cream one-fourth cupful of 
shortening and one-half cupful of sugar together, then add 
two egg-yolks beaten slightly. Measure and sift together 
one cupful of pastry flour, two teaspoonfuls of baking pow¬ 
der, and one-fourth teaspoonful of salt, and add to the mix¬ 
ture alternately with the combined prunes and milk. Last 
add one-half teaspoonful of lemon extract and fold in two 
egg-whites stiffly beaten. Pour into greased molds or cus¬ 
tard cups and steam forty-five minutes. Serve with whipped 
cream or hard sauce. 

—Good Housekeeping 
Marshmallow Prunes 

Soak and stew a pound of large prunes until they are 
well puffed. Add two cupfuls of sugar and a quarter cupful 
of honey. When cold remove the pits, inserting half a 
marshmallow in each cavity. Lay in a wet mold. 

—Good Housekeeping 

Hawaiian Pudding 

1 tablespoon butter 

2 tablespoons cornstarch 

1 cup boiling water 

^ cup sugar 

J teaspoon salt 

2 egg yolks 

3 bananas 

3 tablespoons lemon juice 

1 cup stale cake crumbs 

Cream the butter and cornstarch together, and add 
to the boiling water, bring to the boiling point directly 


70 




DESSERTS 


over the fire, then cook in a double boiler fifteen minutes. 
Beat the egg yolks with the sugar and salt and add the hot 
cornstarch mixture. Peel and mash the bananas and add 
with lemon juice and crumbs to the egg mixture. Pour 
into a greased baking dish and bake in a slow oven till 
firm. Chill and serve with a sauce made as follows: Heat 
three-fourths cup grated pineapple and juice, add one- 
third cup sugar and one tablespoon flour mixed till smooth 
with one-fourth cup cold water. Boil for five minutes, 
stirring constantly, and cool. Then beat two egg whites till 
stiff, gradually add pineapple mixture, beating constantly, 
chill and serve. 

—Good Housekeeping 

Apple Pandowdy Mold 

Apple pandowdy mold is a novel variation of the well- 
known apple pandowdy. Pare, core, and quarter sufficient 
apples to make two quarts. Place in a well greased pud¬ 
ding dish. Meanwhile sift together two and two-thirds 
cupfuls of pastry flour, one-half teaspoonful of salt, and 
one and one-third teaspoonfuls of baking-powder. Rub 
in thoroughly one-half cupful of shortening and then mix 
with about one and one-third cupfuls of milk or sufficient 
to make a dough just stiff enough to roll. Roll the dough out 
to fit the pudding dish and make several gashes in the center. 
Place the dough on top of the apples and tuck in around 
the edges. Bake at 350° F. for two hours or until the crust 
is well browned and the apples are soft. Then remove 
from the oven and allow to cool slightly. Take off the 
crust and cut it into thin pieces. Then add to the apples 
two-thirds cupful of brown sugar, one tablespoonful of 
butter and one-half teaspoonful of nutmeg. Arrange al¬ 
ternate layers of the apples and crust in a deep dish or 
mold, pressing the layers down carefully, cover, and let 
stand in a cool place overnight. Unmold, cut in slices, and 
serve with sweetened cream, plain, or whipped. 

—Good Housekeeping 


71 


/ 



RECIPES 


Spanish Jelly 

Soak two tablespoonfuls of granulated gelatin in one- 
half cupful of cold water for twenty minutes. Then add one 
and three-fourths cupfuls of boiling water and stir thor¬ 
oughly. Add three-fourth cupfuls of sugar, three table¬ 
spoonfuls of lemon juice, and one and one-half cupfuls of 
loganberry juice. Strain, and pour into a cold, wet mold. 
When cold, but before it begins to congeal, add one cupful 
of seeded raisins and one-half pound of marshmallows cut 
in halves. Mold and serve. 

—Good Housekeeping 
Orange Blanc Mange 

Soak two tablespoonfuls of granulated gelatin in one- 
third cupful of milk for five minutes. Add six tablespoon¬ 
fuls of sugar and a few grains of salt to two and two-thirds 
cupfuls of milk and bring to the scalding point. Then pour 
this over the soaked gelatin and stir until dissolved. Peel 
two navel oranges as one would an apple, thus removing all 
the white inside skin. Cut crosswise in slices, remove the 
center pulp, and cut each slice into quarters. Add the 
oranges, together with one-half cupful of shredded cocoanut, 
to the gelatin mixture while the latter is still hot. Let stand 
until it begins to set, then stir up and pour into cold, wet 
molds. When firm, turn out and garnish with whipped 
cream. 

—Good Housekeeping 
Chocolate Sponge 

Cream one-half cupful of butter and add a quarter of a 
cupful of cocoa, the well-beaten yolks of two eggs and one 
cup of sugar dissolved in a half a cupful of water. Add alter¬ 
nately to this mixture the beaten whites of the egg& and 
one cupful of flour mixed and sifted with three teaspoonfuls 
of baking-powder. Bake in shallow tins about fifteen min¬ 
utes. For the icing arid filling, boil one cupful of granulated 
sugar to a thin sirup, beat stiffly two egg whites and add 
several tablespoonfuls of finely grated apple or cooked 


72 



DESSERTS 


apricot passed through a sieve; then pour the sirup grad¬ 
ually onto the egg whites, beating constantly until the mix¬ 
ture becomes stiff. Spread on cake, decorate with preserved 
cherries and serve immediately. 

—Good Housekeeping 

Grape Juice Souffle 

1 envelope Knox gelatin 
1 tablespoonful lemon juice 
1 pint grape juice, sweetened 
whites of four eggs 
£ cup heavy cream 

Soak the gelatin in grape and lemon juice ten minutes, 
then heat in double boiler until gelatin has dissolved. Strain 
into bowl, set in saucepan containing ice water, and when 
mixture begins to thicken, fold in whites of eggs beaten until 
stiff. Half fill individual mold, first dipped in cold water, 
with mixture. To remainder add cream, beaten until stiff. 
Fill molds with cream mixture, and chill. Remove from 
molds to serving dish, and garnish with whipped cream 
(sweetened and flavored with vanilla). 

Sherry's Coffee Sponge 

Soak two tablespoonfuls of granulated gelatin in one- 
half cupful of cream or undiluted evaporated milk. Beat 
two egg-yolks slightly and add one-fourth teaspoonful of 
salt, one-half cupful of sugar, and two cupfuls of strong, 
clear, hot coffee. Place in the top of a double-boiler and 
cook until thickened like custard. Then add the softened 
gelatin and stir until it is thoroughly dissolved, remove from 
the heat, cool until the mixture begins to thicken, then add 
one teaspoonful of vanilla and fold in two stiffly-beaten egg- 
whites. Pour into a cold, wet mold and allow to stand until 
firm. Serve plain or with whipped cream. 

Chocolate Charlotte 

Line a serving-dish with slices of cake or lady fingers. 
Beat one and one-half cupfuls of cream until thick and add 

73 


/ 



RECIPES 


one-half cupful of sifted, powdered sugar and one-half 
teaspoonful of vanilla. Soak one tablespoonful of granu¬ 
lated gelatin in one-fourth cupful of cold water and dis¬ 
solve over boiling water. Add to the whipped cream, beat¬ 
ing constantly. To one-half of the whipped cream mixture 
add three tablespoonfuls of cocoa and pour on the cake. 
Over this pour the rest of the whipped cream. Chill and 
serve. To vary the serving, the cocoa-flavored whipped 
cream may be spread between two layers of plain or sponge 
cake and the white cream put on top. Then sprinkle with 
chopped walnuts or almonds. Stand in a cool place for 
fifteen minutes before cutting and serving. 

—Good Housekeeping 

Lemon Fruit Pudding 
2 tablespoons gelatin 
i cup cold water 
1 cup boiling water 
f cup sugar 

1 cup lemon juice 
Grated rind of ^ lemon 

2 egg whites stiffly beaten 
1 slice banana 

1 cup cooked figs 

Soften gelatin in cold water, dissolve with boiling water, 
add sugar, lemon juice and rind, and set aside to cool. 
Arrange sliced banana and figs in serving dish. When gelatin 
mixture is cool, add slowly to beaten egg whites and pour 
onto the fruit. Chill and serve with a soft custard made 
with the two egg yolks. 

Orange Walnut Jelly 
4 tablespoons granulated tapicoca 
1J cups hot water 
i teaspoon salt 
1 cup brown sugar 

1 cup orange juice 

2 tablespoons lemon juice 
1 cup walnut meats 


74 



DESSERTS 


Cook the tapioca, hot water, the salt and sugar until 
tapioca is clear and transparent—approximately forty-five 
minutes in the double boiler. Add the orange juice and 
lemon juice and cool slightly. Add nut meats, broken in 
pieces, chill and serve with cream or milk. 

Grapefruit Delight 

Remove the pulp of three large grapefruits, and after 
taking off every bit of skin divide the sections and cut in 
pieces. Put into a bowl; add one can of grated pineapple, 
the strained juice of one orange, one cupful of sugar, the 
strained juice of two lemons, and one-half cupful of pre¬ 
served cherries. Serve decorated with crystallized rose or 
violet leaves. Four tablespoonfuls of chopped preserved 
ginger may be added. 

Arabian Ambrosia 

Measure two cupfuls of dates. Wipe them carefully with 
a damp cloth and then remove the pits. Cut the dates into 
pieces and combine with one cupful of walnut-meats chopped 
coarsely and one tablespoonful of lemon juice. Arrange 
in sherbet glasses and top with a spoonful of whipped or 
marshmallow cream. 

—Good Housekeeping 

Cherries a la Berwick 

1 can cherries 

2 tablespoons gelatin 

1 tablespoon lemon juice 
1 cup whipped cream 
1 sponge cake 
1 tablespoon sugar 

Remove the stones from a can of cherries. Soak two 
tablespoons of gelatin in the cherry syrup for five minutes. 
Place the syrup over hot water and dissolve the gelatin, then 
add sugar and lemon juice. Cool. When the mixture thick¬ 
ens slightly, whip with an egg beater for one minute, fold 
in whipped cream and add the cherries. Serve in small 
cases made by hollowing out pieces of sponge cake. 



RECIPES 


Fig Charlotte Russe 

Wash £ pound of figs and place in a saucepan with just 
enough boiling water to cover; add 

Juice of 1 lemon 
Grated rind of £ lemon 
One cup of sugar 

Cook very slowly until the sirup is thick; then cool. 
Now place a thin slice of sponge cake around a custard or 
sherbet cup; fill the center with 3 of the prepared figs and 
garnish with Caledonian cream piped through a pastry 
bag. 

Grapefruit with Maple Syrup 

Select fine, heavy grapefruit, cut each in halves, pre¬ 
pare for serving, and fill the center with genuine maple 
sirup. Let stand for at least fifteen minutes and serve 
very cold—in a bed of cracked ice, if possible. To pre¬ 
pare a grapefruit after cutting, remove the seeds with 
a fork. Then, with a curved grapefruit knife, cut around 
each section, separating the flesh from the pulpy partitions. 
With scissors, cut down each partition from the edge to 
the core. Insert the curved knife once again and separate 
the core from the fruit shell. With the scissors or finger¬ 
tips lift the center, bringing the partitions with it and 
leaving the fruit sections intact. 

—Good Housekeeping 
Apple Sauce Supreme 

Pare 8 firm apples, the higher flavored the better, core, 
drop in cold water as pared, let stand until a syrup is made. 
Take a cup of sugar to each 2 apples and a cup of water 
to each 2 cups of sugar. Bring to a boil, skim, clean twice, 
then throw in £ dozen blades of mace, bits of thin yellow 
peel from 2 lemons, a few bits of stick cinnamon and 1 of 
pepper corn—no more. Stick 4 cloves in each apple and 
drop them in the syrup, which must be on the bubbling boil. 
After the apples are in—they should just cover the pan— 


78 



DESSERTS 


add the strained juice of 2 lemons. Boil hard for five 
minutes, turn over the apples and simmer till done—they 
will look clear all through. Skim out with a perforated 
ladle, let all syrup drain away from them, arrange in a 
deepish glass dish or pile on a glass platter. Boil the syrup 
until it jellies when dropped, then dip by spoonfuls over the 
apples, letting it harden as it is dipped. 

Rice and Apple Creole 

Boil a quarter cupful of rice in one cupful and a quarter 
of water until the water is absorbed. Add one cupful and 
a half of thick apple sauce, one egg yolk beaten with two 
tablespoonfuls of sugar, and one teaspoonful of lemon ex¬ 
tract. Fold in one egg white beaten stiff. Mold in small 
cups. Serve very cold with cream or custard sauce. 

If custard sauce is used the extra white of egg may be 
employed in making. 

—Good Housekeeping 

Baked Apples a la Tosca 

Place in a sauce pan 

One cup of sugar 

One-half cup of water 

One-half cup of white corn syrup. 

Bring to a boil and cook for five minutes; now add 
eight medium sized apples, which have been cored, and a 
strip of the skin, pared from the top and bottom of the 
apple. Cover closely and place where apples will cook 
very slowly, turning twice while cooking. Just as soon as 
the apple is tender lift and boil the syrup for five minutes, 
adding 1 tablespoon of gelatin which has been soaked for 
ten minutes in 5 tablespoons of cold water. Pour in the 
syrup over the apples and cool. To serve: 

Lift apple to dessert plate, mask with marshmallow 
whip, then sprinkle with finely chopped nuts and garnish 
with a spoonful of the apple jelly. 


JL 


77 



recipes 


Apple Gateau 

(Serves four or five persons) 

1 envelope gelatin 
i cup (i pint) cold water 
1 lb. apples 
i cup (i lb.) sugar 
1 cup d pint) hot water 
i lemon 
Red color 
Custard or cream 

Mix gelatin with cold water, slice apples into a sauce¬ 
pan, add sugar, hot water, grated rind and juice of lemon. 
Cook slowly and when tender, rub through a sieve, add color 
and gelatin which has been dissolved over fire. Cool and 
turn into a glass dish, set in a cool place four hours and 
serve with custard or cream. 

Delicious Baked Apples 

Core 4 large juicy apples and fill the cavities with a 
mixture of chopped preserved ginger, grated lemon rind, 
sugar and ground cinnamon. Pour into the pan in which 
the apples are placed 1 cup of water and add 3 tablespoons of 
the ginger syrup, a tablespoon of sugar and the juice of half 
a lemon. Bake basting frequently with the liquor in the pan, 
and serve the fruit with the liquor poured over them. If 
the fruit is peeled, bake in a covered pan. 

Transparent Apple 

Make up a sirup of 1 quart of water and 1 cup of gran¬ 
ulated sugar; have good cooking apples pared and sliced in 
not too thin slices; put into the boiling sirup and cook until 
tender and transparent. Remove and add to sirup a drop 
or two of peppermint extract, or lemon extract to taste. Pour 
over the apples. 

Stuffed Baked Apples 

For. six medium sized apples or pears cook a cupful of 
sugar with a cupful of water for five minutes; then, after 




78 




DESSERTS 


coring the fruit carefully and removing the peel about 
half-way down the sides, put the apples in the sirup and 
simmer them till tender; then remove from the sirup and 
place in a baking pan; fill the centers with chopped nuts, 
sprinkle the apples with granulated sugar and pour the 
sirup about them. Bake just long enough to glaze the 
fruit; serve cold with whipped cream or plain cream. 

Apple Souffle 

For apple souffle strain hot, unsweetened apple sauce 
and measure one cupful. Add this, together with one-half 
cupful of boiling water, to one and one-half tablespoonfuls 
of granulated gelatin which has soaked for five minutes in 
one-half cupful of cold water. Stir until the gelatin is dis¬ 
solved, then add two tablespoonfuls of lemon juice and one- 
fourth cupful of honey. Set aside to cool, and when begin¬ 
ning to congeal, stir with an egg-whip until light and fold 
in the whites of two eggs stiffly beaten. Pour into a wet 
mold or individual molds and put in a cold place to stiffen. 
Unmold, and serve with custard sauce, using the egg-yolks 
in the making. 

—Good Housekeeping 

Apple Custard 

Put raw apples through the food-chopper and measure 
two cupfuls. Add one tablespoonful of lemon juice and place 
in a buttered baking dish. Make a soft custard in the usual 
way using the yolks of four eggs, one-half cupful of granu¬ 
lated sugar, two cupfuls of scalded milk, and one-half tea¬ 
spoonful of vanilla. Pour custard over the apple pulp and 
make a meringue of the whites of four eggs, three-fourths 
cupful of granulated sugar and one-half teaspoonful of 
vanilla, according to directions found in one of the foregoing 
recipes. Arrange the meringue on top of the custard and 
bake for fifteen minutes at 300° F. When cold, decorate with 
tiny flecks of currant jelly. 

—Good Housekeeping 


79 


% 



recipes 


Apples or Peaches in Rice 

Use four apples or six peaches. Pare the fruit and 
cut in quarters, and stew until tender in a syrup made by 
cooking together one-fourth cupful of sugar and three- 
fourths cupful of boiling water. Place one cupful of freshly 
boiled rice in the bottom of a buttered baking dish and press 
it up on the sides so as to form a lining. Place the cooked fruit 
in the center and pour over this one-fourth cupful of sugar 
which has been caramelized. Dot over with one tablespoon¬ 
ful of butter and spread the top with three tablespoonfuls 
of jam or marmalade. Bake at 400° F. for about ten 
minutes and serve hot with cream. 

—Good Housekeeping 
Apple Cream 

Sweeten two cupfuls of strained apple sauce with one- 
fourth cupful of granulated sugar. Make a soft custard in 
the usual way with one cupful of milk, the yolks of two eggs, 
two tablespoonfuls of sugar, a speck of salt, and one-fourth 
teaspoonful of vanilla. Place the apple sauce in a buttered 
baking dish; make a hollow in the center and pour the cus¬ 
tard in. Cover all with meringue made as above with the 
whites of two eggs, six tablespoonfuls of granulated sugar, 
and one-fourth teaspoonful of vanilla. Sprinkle grated 
orange rind over all and bake fifteen minutes in a 300° F. 
oven. Chill before serving. 

—Good Housekeeping 

Stuffed Apples with Meringue 

Select six medium-sized apples and remove the cores 
and the skin about one-third of the way down. Stuff the 
cavities with dates, using three or four, cut in small pieces, 
to each apple. Sprinkle the apples lightly with granulated 
sugar, place in a baking pan with a little hot water in the 
bottom, and bake at 400° F. until tender. Make a meringue 
by beating until very stiff the whites of three eggs; add 
six tablespoonfuls of granulated sugar and beat again; then 
add three tablespoonfuls of sugar together with one-fourth 


4 


80 




DESSERTS 


teaspoonful of vanilla and beat again. Arrange the 
meringue on top of the baked apples, sprinkle the grated 
rind of an orange over all, and brown in a 300° F. oven for 
fifteen minutes. Serve cold with custard sauce made as 
follows: Scald one and one-half cupfuls or milk in a double 
boiler. Beat together slightly the yolks of three eggs, three 
tablespoonfuls of sugar, and a speck of salt. Pour the 
scalded milk over this mixture and return to the double¬ 
boiler to cook for about five minutes or until thickened. 
Flavor, when cold, with one-half teaspoonful of vanilla. 

—Good Housekeeping 

Cranberry and Apple Jam Tarts 

Combine in a saucepan two cupfuls of cranberries and 
two cupfuls of coarsely chopped apples, together with four 
cupfuls of granulated sugar and the juice of one lemon. 
Bring slowly to the boiling point and simmer about twenty 
minutes or until thickened. When cold, use as a filling in 
making tarts and turnovers. 

—Good Housekeeping 

French Pineapple Cream 

1 can pineapple 

1 cup cooked rice 

2 tablespoons gelatin 

J cup cold water 

£ cup sugar 

1 cup whipping cream 

Soak gelatin in cold water and dissolve in one-half 
cup of pineapple juice, which has been heated. Add rice, 
sugar and i can of pineapple which has been chopped. Fold 
in the whipped cream. Wet the mold and line it with the 
remainder of the whole pineapple rings. Pour the pudding 
into the mold and put it in a cool place until firm. 

Hawaiian Delight 

Hawaiian delight calls for grated pineapple, which may 
be fresh or canned. Measure and sift together one and one- 




81 



RECIPES 


half cupfuls of pastry flour, three teaspoonfuls of baking- 
powder, one-half teaspoonful of salt, and one tablespoonful 
of sugar. Beat one egg until light and to it add three-fourths 
cupful of milk and one tablespoonful of melted butter. Add 
gradually to the dry ingredients, stirring constantly. Beat 
well, spread in a greased pan, and sprinkle the top with a 
mixture of one tablespoonful of sugar and one-fourth tea¬ 
spoonful of cinnamon. Bake at 400° F. for twenty minutes. 
Cut in squares and serve hot with the grated pineapple over 
it. 

—Good Housekeeping 

Baked Pineapple and Rice 
1 cupful rice 
1 can sliced pineapple 
f cupful brown sugar 
3 tablespoonfuls butter 

Wash the rice and cook in plenty of salted water until 
tender; drain, and pour cold water through it. Into a but¬ 
tered baking-dish put a layer of rice over this, a layer of the 
pineapple cut in pieces; on this sprinkle a third of the sugar 
and one tablespoonful of butter, repeat twice, using all the 
ingredients. Pour in three-fourths cupful of the pineapple 
syrup. Bake in an oven registering 350° F. for two hours, 
covering the baking-dish the first half of the time only. This 
is delicious served with ham in any style, or fried chicken, 
or it may be served with cream for dessert. 

—Good Housekeeping 

Fresh Pineapple 

Cover with sugar and let stand overnight. Drain off 
the sirup thus formed and boil until sugar is dissolved, add 
three tablespoonfuls of cornstarch moistened with cold 
water, and boil five minutes longer. Remove from the fire 
and add two tablespoonfuls of sugar, two tablespoonfuls 
of chopped nuts and the stiffly beaten whites of two eggs. 
Chill and serve decorated with the sliced pineapple and with 
chopped nuts. 


* 


82 


—Good Housekeeping 





DESSERTS 


Prune Delight 

Soak one cupful of prunes overnight in three cupfuls 
of cold water. Then simmer slowly until the prunes are 
very soft. Discard the pits and rub the prunes through a 
coarse strainer. Meanwhile, melt one cupful of sugar in 
a frying-pan until caramel in color. Pour one-half of it 
into the mold in which the custard is to be baked and the 
other half on a greased pan to harden. To the prune pulp, 
add three cupfuls of milk and bring to the scalding point. 
Beat four eggs slightly, add one-fourth cupful of sugar, 
one-fourth teaspoonful of salt, one-half teaspoonful of lemon 
extract, and the hot milk and prune mixture, adding the lat¬ 
ter a little at a time while stirring constantly. Pour into the 
mold, place in a pan of hot water, and bake at 325° F. for 
one and one-quarter hours or until firm when tested with a 
silver knife. Cool the custard slightly and turn out on a 
serving dish. Meanwhile, remove the hardened caramel 
from the pan and, together with one-half cupful of browned 
almonds, crush very fine, sprinkle over the custard and 
serve either hot or cold. 

—Good Housekeeping 
Banana Cocktails 

Peel large, fully ripe bananas, and scrape off the coarse 
threads. With a potato scoop of medium size cut out balls 
and sprinkle at once with lemon or grapefruit juice, to 
prevent discoloration. Add small cubes of grapefruit pulp 
or orange and small wedge shaped pieces of canned pine¬ 
apple. Pile in chilled cocktail glasses, pour over a little of 
the sirup from a bottle of Maraschino cherries, sprinkle 
with powdered sugar, and finish each portion with a large 
Maraschino cherry. 

—Good Housekeeping 
Baked Bananas 

Peel the fruit and cut in halves lengthwise. Lay in a 
buttered pan and for four bananas add the juice from two 
oranges mixed with a tablespoon of sugar and two table- 


83 



spoons of hot water. Bake until the fruit is tender, basting 
with the syrup and serve cold with the syrup poured over 
them. 

Banana Whip 

Press six ripe bananas through the fine sieve of a 
potato-ricer. Add two tablespoonfuls of lemon juice, two 
tablespoonfuls of sugar, and one-half cupful of finely- 
chopped walnut meats. Chill thoroughly and serve in sher¬ 
bet cups, garnished with whipped cream. 

South Sea Delight 

Peel six large ripe bananas and cut them in halves 
lengthwise. Arrange the halves of bananas side by side 
in layers in a shallaw, buttered baking-dish. Mix together 
the juice of one large orange and one-fourth cupful of light- 
brown sugar and pour over the banana layers. Combine 
one-fourth cupful of fine, dried bread-crumbs and one- 
fourth cupful of shredded cocoanut and sprinkle over the 
top of the bananas. Bake at 400° F. until the bananas are 
tender and the cocoanut is brown. Serve at once. 

—Good Housekeeping 

Apples, Bananas and Cranberries 

Wash and cut red apples in quarters; remove the cores, 
place in a baking-dish, cut side up, and add 
Two bananas, cut in half 
One cup of cranberries 
One-half cup of water 
One cup of sugar 
One-half cup of raisins 

Bake in a slow oven for forty-five minutes; now let 
cool; serve on dessert saucers, garnishing with a small 
spoon of whipped cream. Dust lightly with nutmeg. 

Cranberry Pudding 

Cook together until soft one quart of cranberries and 
one cupful of water. Force through a puree sieve and add 


84 




DESSERTS 


one-half cupful of boiling water. Pour this over one and 
one-half tablespoonfuls of granulated gelatin which has 
been softened in one-half cupful of cold water. Stir until 
the gelatin is dissolved, and add one cupful of sugar and one 
tablespoonful of lemon juice. Set aside to cool, and when 
beginning to stiffen, fold in the stiffly-beaten whites of two 
eggs. Turn into a cold, wet mold and serve unmolded with 
custard sauce. 

—Good Housekeeping 
Strawberry Russe 

One cup heavy cream, f cup powdered sugar, £ cup 
crushed strawberries and their juice, 1J cups halved sweet¬ 
ened strawberries, strips of sponge cake or plain cake. 

Beat the cream until it begins to stiffen. Then whip 
in the crushed strawberries and their juice. Place the 
halved strawberries in the bottom of glass sherbet cups. Put 
four strips of the cake cut, finger lengths, into each glass 
and heap with the strawberry cream mixture. 

Strawberry Bavarian Cream 

One and three-fourth cups juice from crushed straw¬ 
berries, 1 cup powdered sugar, If cups heavy cream, few 
grains salt, 1^ tablespoons gelatin softened in i cup cold 
water, 1 teaspoonful lemon juice. 

Let the gelatin stand for five minutes in the cold water. 
Then dissolve it over steam and add to the strawberry juice 
in which the sugar has been dissolved. Whip the cream with 
the salt. Let the gelatin mixture stand until it has begun to 
congeal, then fold in the cream. Transfer to a brick shaped 
mold which has been rubbed lightly with salad oil and when 
stiff, unmold for serving. Garnish with whole strawberries. 


85 



Drinks 

Hot Spiced Grape Juice 

One quart grape juice, 1 quart water, 1 cup sugar, 1 
tablespoon whole cloves, 1 stick cinnamon (whole), 1 lemon, 
1 orange (juice). Mix in order given, bring to a boil, 
simmer until thoroughly spiced. Serve hot with thin slice 
of orange. Spice should be tied in thin cheesecloth bag. 

Harlequin Punch 

Measure one pint of canned apricots, filling in the in¬ 
terstices with juice, then pass through the coarse mesh of a 
potato-ricer. Meanwhile, extract the juice of two oranges 
and one lemon and combine with one cupful of sweet cider. 
Pour over the sifted apricots and stir thoroughly. Then 
strain. Allow to stand until thoroughly chilled and then 
dilute with mineral or ice-water. Chopped candied cherries 
or thin banana slices make attractive garnishes for this 
drink. No sugar was needed in this recipe when tested. 
However, if necessary, the desired amount of sugar sirup 
may be added. 

*—Good Housekeeping 

Cherry Punch 

Combine two cupfuls of water and three-quarters of a 
cupful of sugar and bring to the boiling-point. Then add 
two cupfuls of canned, strained, red cherry juice, one-half 
cupful of orange juice, one-fourth cupful of pineapple sirup, 
and the juice of two lemons. Cool, dilute with mineral 
water or ice-water, and serve garnished with candied cher¬ 
ries. To vary this recipe, two sliced bananas may be added 
to the drink as a garnish rather than the candied cherries, 

—Good Housekeeping 

Sweet Cider Punch 

Add the juice of three oranges and one lemon, and one- 
fourth cupful of Maraschino cherries to one quart of sweet 
cider. Serve ice-cold. 


86 


—Good Housekeeping 


DRINKS 


Grape-Juice Punch 

Fill each punch glass one-fourth full of grape-juice 
and fill up glass with ginger ale. Or place one tablespoon¬ 
ful of lime juice in each glass; then fill with equal parts of 
grape-juice and ginger ale. 

Raspberryade 

Combine one-half cupful of sugar and one cupful of 
water and boil for one minute. Cool, and add two cupfuls 
of canned raspberries or loganberries with sufficient juice 
to fill in the interstices. Then add the juice of two lemons 
and two oranges and let stand two hours until icy cold. 
Dilute with mineral water or ice-water and serve, garnish¬ 
ing each glass with a thin slice of lemon or orange. 

Peach Punch 

Combine one cupful of sugar and two cupfuls of water, 
boil one minute, and allow to cool. Meanwhile, measure 
two cupfuls of sliced peaches, with juice filling the inter¬ 
stices, and pass through the fine mesh of a potato-ricer. Ex¬ 
tract one cupful of orange juice and one-fourth cupful of 
lemon juice and combine with the peach pulp. Add to the 
cold sirup and allow to chill thoroughly. Just before serving, 
strain the punch and dilute with mineral water or ice-water. 

*—Good Housekeeping 

Grapefruit Punch 

Measure and combine two cupfuls of water and three- 
fourths cupful of sugar, boil one minute, and then allow to 
cool. Meanwhile extract one cupful of grapefruit juice and 
to this add one-half cupful of grapefruit pulp and the juice 
of one lemon. Allow to chill thoroughly and then add one- 
half cupful of Maraschino cherries cut in half. Dilute with 
mineral or ice-water and serve very cold. 

—Good Housekeeping 

Grape Apple Punch 

Make a sirup of one cupful of sugar and two cupfuls of 
water, letting it boil one minute. Allow to cool, then add 

87 


3 



RECIPES 


two cupfuls of red grape-juice, the juice of two lemons, one- 
lialf cupful of orange juice, one cupful of grated pineapple, 
and four sprigs of mint, slightly bruised that the flavor may 
be emitted more easily. Serve cold, diluted with either 
mineral or ice-water, and garnish with a few halved, seeded 
white grapes. As a variation to this drink, combine one 
cupful of sugar and two cupfuls of water and boil one min¬ 
ute. Cool and add two cupfuls of grape juice, three-fourths 
cupful of orange juice, and the juice of two lemons. Chill 
thoroughly, and just before serving add one cupful of cut 
oranges and one cupful of seeded white grapes. 

—Good Housekeeping 

Lime Apple Punch 

Combine one and one-half cupfuls of sugar and an equal 
amount of water and boil for one minute. Allow to cool. 
Meanwhile, extract the juice of four oranges and one lemon, 
and combine with one-half cupful of lime juice. Add this 
to the cooled sirup, and just before placing in the refriger¬ 
ator add one and one-half cupfuls of grated pineapple. 
When cold and ready to serve, dilute with mineral water or 
ice-water. 

—Good Housekeeping 
Currant Punch 

Por currant punch, the whole canned currants or cur¬ 
rant jelly may be used, as the emergency demands. Make 
a sirup of one cupful of sugar and two cupfuls of water, 
allowing it to boil one minute and then cool. Meanwhile, 
measure two cupfuls of currant juice, to which add the juice 
of three oranges and one lemon. Combine with the sirup, 
chill, and serve. If currant jelly is used, whip two cupfuls 
to a froth, add one pint of boiling water, one-fourth cupful 
of sugar, the juice of three oranges, and two lemons. Cool 
and serve, diluted with mineral water or ice-water and 
garnished with halved slices of orange. 

Good Housekeeping 


88 



DRINKS 


Tea, Hawaiian Style 

Allow three prepared pineapple cubes to each glass; 
and crack ice and pour fresh tea over this. To make the 
pineapple cubes, put in small sauce pan half a cup of the 
syrup drained from canned pineapple, add one-half cup 
canned pineapple, cut in small cubes, and two tablespoons 
sugar. Bring to boiling point and simmer until the syrup 
has been nearly, or quite absorbed by the cubes. 

Grape Mint 

Choose long frappe glasses for this palate and eye- 
gratifying drink and arrange lengthwise in each four sprigs 
of fresh mint leaves. Put in finely crushed ice to one-half 
depth of glass and pour over this pure grape juice. Sweeten 
to taste and add to each glass a green creme de menthe 
cherry. 

Kansas Horse's Neck 

Mix a pint bottle of pure grape juice and two pint 
bottles of ginger ale. Serve in long glasses half full of 
cracked ice. 


89 



E gg S 

Eggs Fondu 

4 tablespoonfuls butter or margarin 
4 eggs 

4 tablespoonfuls cream 
Crisp, salted crackers 
4 tablespoonfuls grated cheese 
i teaspoonful salt 
J teaspoonful pepper 
i teaspoonful paprika 

Melt the butter in the top of a double-boiler. To the 
eggs, well beaten, add the cream, cheese and seasonings. 
Pour over the butter and while cooking stir constantly with 
a wire whip or egg-beater. Keep the water in the bottom 
below the boiling-point during the entire time of cooking. 
When cooked, the fondu should be smooth and of about the 
consistency of a pour batter. Serve on toasted, salted 
crackers. 

-—Good Housekeeping 

Deviled Poached Eggs 

1 cupful tomato catchup 
\ cupful water 

1 tablespoonful Worcestershire sauce 
1 teaspoonful dry mustard 
Few grains cayenne pepper 
i teaspoonful paprika 
6 eggs 

1 tablespoonful butter 
6 rounds buttered toast 

Pour the catchup in a chafing-dish or saucepan; add the 
water, Worcestershire, mustard, cayenne pepper, and papri¬ 
ka. Stir this well together before heating. Add the butter 
in small lumps. Let come to a boil and drop in the eggs 
carefully so that the yolks do not break. Cover closely, 

90 


f 


E G G S 


turn the heat low, and cook until the whites are set. Serve 
on the rounds of toast. 

—Good Housekeeping 

Eggs With Mustard Cream Sauce 

6 hard-cooked eggs 
6 large, flat mushrooms 
6 rounds toast 
6 tablespoonfuls butter 
4 tablespoonfuls flour 
2 cupfuls milk 
1 teaspoonful mustard 
teaspoonful salt 
i teaspoonful pepper 
| teaspoonful paprika 

Wash and skin the mushrooms and saute them gently 
for about ten minutes in three tablespoonfuls of butter. 
Place the rest of the butter in a saucepan. When it is mel¬ 
ted, add the flour and the seasonings, cook until bubbling, 
and add the milk gradually, stirring constantly. Cook until 
smooth and thickened. Place a sauted mushroom on a 
round of toast, over this lay a hard-cooked egg cut in halves, 
cut side down, and pour a generous portion of the sauce 
over all. Sprinkle with paprika and serve. 

—Good Housekeeping 

Poached Eggs With Ham 

6 eggs 

1 cupful cold, cooked ham cut in tiny pieces 
1 tablespoonful butter 
1 bouillon cube 
1 cupful boiling water 

1 tablespoonful grape juice 

2 tablespoonfuls flour 

6 rounds buttered toast 

Pour the boiling water over the bouillon cube and stir 
until dissolved. Melt the butter, add the flour, and cook 


91 




RECIPES 


until bubbling. Then add the bouillon gradually, stirring 
constantly. Add the grape-juice and cook until smooth 
and thickened. Add the ham and let heat, but do not boil. 
Poach the eggs in the usual manner. On each slice of toast 
put two tablespoonfuls of the ham mixture, then top with a 
poached egg. Garnish with parsley and serve. If ham 
baked in grape-juice is available, a well-seasoned gravy 
made from the juices in the pan should be used in place of 
the grape-juice gravy mentioned above. 

—Good Housekeeping 

Luncheon Eggs 
2 teaspoonfuls chopped onion 

2 tablespoonfuls butter 
1 cupful thin cream 

1 cupful milk 

3 tablespoonfuls flour 
6 hard-cooked eggs 

i teaspoonful grated nutmeg 

1 teaspoonful salt 

2 teaspoonful paprika 
1 canned pimiento 

6 slices buttered toast 

Cook the onion in the butter until it is yellow, but not 
brown. Add the flour, nutmeg, salt, and paprika. When 
well blended together, add the cream and milk gradually, 
stirring constantly. Cook until smooth and thickened. Cut 
the eggs into quarters lengthwise and the pimiento into 
strips. Arrange the eggs on the toast, pour the sauce over 
all, and garnish with strips of pimiento. 

—Good Housekeeping 

Eggs Nested in Rice 

1 cupful rice 
6 eggs 

1 can tomato soup 
i cupful water 


92 




EGGS 


Cook the rice until tender. Drain, pour cold water 
through it, and dry in a warm oven. Hard-cook the eggs. 
Heat the tomato soup, adding the water to it. Mold the 
rice in an oblong heap on a platter. Make indentations in 
it and place the eggs, either whole or halved, in them. Pour 
the tomato sauce over all and serve hot. Will serve three 
generously. 

—Good Housekeeping 

New Stuffed Peppers 

6 large green peppers 
3 fresh tomatoes 
6 fresh eggs 

6 tablespoonfuls fine bread-crumbs 
1 teaspoonful salt 
i teaspoonful celery salt 

1 teaspoonful white pepper 
^ cupful water 

2 teaspoonfuls butter 

Stem and seed the peppers and cover with boiling water. 
Cover closely and let stand ten minutes. Skin the tomatoes 
and cut them into small pieces. Add the salt, celery salt, 
and pepper to the tomatoes and mix well. Place the pep¬ 
pers upright in a baking dish. Put two teaspoonfuls of 
bread-crumbs in each pepper, add one tablespoonful of the 
tomato mixture; then carefully break an egg into each pep¬ 
per. Divide the remaining tomato into six portions and 
place in the peppers. Sprinkle a teaspoonful of crumbs 
over each and dot with a small piece of butter. Bake at 
400° F. until soft but in shape—about forty-five minutes. 

—Good Housekeeping 

Baked Eggs and Mushrooms 

J pound fresh mushrooms 
2 tablespoonfuls butter 
1 tablespoonful water 
^ tablespoonful salt 
J tablespoonful pepper 


93 



RECIPES 


J teaspoonful paprika 

1 tablespoonful minced parsley 
5 eggs 

2 tablespoonfuls sifted bread-crumbs 
i cupful milk 

Wash, skin, and slice the mushrooms and simmer for 
ten minutes in a covered saucepan with one tablespoonful 
of butter, the water, one-fourth teaspoonful of salt, and the 
pepper. Turn into a buttered baking-dish. Beat the eggs 
slightly and add the parsley, paprika, milk, and the rest of 
the salt. Sprinkle the dry, fine crumbs over all and dot 
with one tablespoonful of butter. Place the dish in a pan 
of hot water and bake at 325° F. until set—about forty-five 
minutes. 

—Good Housekeeping 

Eggs a la Molot Chasseur 

Finely chop two shallots and cook in two tablespoonfuls 
of oleo, stirring constantly, for three minutes. Add six 
peeled mushroom caps, cut into bits and cook for five min¬ 
utes longer. Then add half a cupful of chicken stock, two 
tablespoonfuls of white grape-juice, one-quarter of a tea¬ 
spoonful of salt and a few grains each of paprika and cay¬ 
enne. Bring to the boiling point and simmer for five min¬ 
utes. Turn into a shallow, buttered baking dish, cover with 
half cooked scrambled eggs, pour over four tablespoonfuls 
of thick cream and dust thickly with grated Parmesan 
cheese. This dish is well worth the trouble it takes to pre¬ 
pare. Poached eggs may take the place of the scrambled 
ones. 

Planked Eggs With Vegetables 

Arrange on a greased plank an irregular layer of 
creamy mashed potatoes and make several depressions in it. 
Into each drop an unbroken egg, dust with salt and paprika 
and pour over each a tablespoonful of butter. Brush over 
the potato with beaten egg yoke, mixed with two table¬ 
spoonfuls of cold water, and put into a rather hot oven (on 
the upper shelf) until the eggs are set. Have ready any 


94 




EGGS 


left-over cooked vegetables, heated with a little butter, and 
garnish the plank with these and bunches of crisp cress. 
Serve with a mushroom sauce. 

Mock Crab on Toast 

Have ready one cupful and a half of seasoned cream 
sauce*and add three chopped hard boiled eggs, a teaspoonful 
of Worcestershire sauce, half a cupful of grated American 
cheese, one and one-half tablespoonfuls of chopped parsley 
and about two tablespoonfuls of anchovy paste, mixed with 
two tablespoonfuls of hot cream. Stir all over hot water to 
a smooth, creamy mass and serve on hot toast slices. The 
amount of paste may be varied to suit the individual taste, 
and as it is quite salt none of that condiment will probably be 
required in making the sauce. 

Egg Cutlets 

Poach the desired number of eggs, remove to a platter 
and trim neatly. Chill in the ice chest and carefully coat 
with grated cheese mixed with crushed dried bread crumbs. 
Let stand again for an hour, add egg and bread crumb as 
for croquettes. Lift with a pancake turner and cook in 
deep hot fat to a rich brown. Drain on brown paper be¬ 
fore serving. 

Eggs and Peppers 

I. Chop hard cooked eggs into small pieces, mix with 
a rich white sauce and fill shells. Sprinkle grated cheese 
and bits of butter and bake or steam till tender. 

II. Beat 4 eggs, white and yolks separately, mix and 
season with salt, pepper and butter, fill pepper shells and 
bake until eggs are set. 

Creamed Eggs With Shrimps 

6 hard-cooked eggs 

1 small can shrimps 

2 tablespoonfuls butter 

3 tablespoonfuls flour 


95 



RECIPES 


$ cupful milk 
1 cupful thin cream 
i teaspoonful paprika 
f teaspoonful salt 
i teaspoonful prepared mustard 
6 rounds toast 

Melt the butter, browning slightly. Add the flour and 
seasonings, stirring until the mixture is well blended. Pour 
in the cream and milk gradually, stirring until smooth and 
thickened. Chop the eggs coarsely; remove the viscera from 
the shrimps and cut in halves. Turn into the white sauce. 
When heated, serve on rounds of buttered toast. Garnish 
with parsley. 

—Good Housekeeping 

Tabasco Eggs 

Heat in a chafing dish 1 cup of thick cream and 1 cup 
of whole milk. Add 1 teaspoon of salt, a dash of cayenne 
and tabasco as you like it. When the mixture reaches the 
scalding point, slip in one at a time, but as rapidly as pos¬ 
sible, 6 fresh eggs, and dip the hot sauce over and around 
them. As the eggs begin to set, sprinkle a cup of fine, 
crisp breadcrumbs and an equal amount of grated cheese 
over the eggs and sauce. Keep dipping the sauce over the 
eggs until the crumbs and cheese are well blended in the 
mixture and the eggs rather firmly set. If necessary, more 
milk may be added. Remove the eggs carefully when done 
and serve each on a square of hot buttered toast surrounded 
with the sauce. 

—Good Housekeeping 
Asparagus Omelet 

Prepare a white sauce in the following manner: Melt 
two tablespoonfuls of butter or margarin and add two table¬ 
spoonfuls of flour, stirring constantly. When smooth and 
bubbling, add one cupful of milk, a little at a time, and stir 
until the sauce is smooth. Then add one-half teaspoonful 
of salt and one-eighth teaspoonful of pepper. Separate 


96 



EGGS 


the yolks and whites of six eggs. To the yolks add one- 
fourth cupful of the white sauce, one-eighth teaspoonful of 
salt, and one-eighth teaspoonful of pepper, and beat until 
thick. Beat the whites till stiff, and cut and fold into the 
egg-yolk mixture. Heat an omelet pan and grease the sides 
and bottom. Turn in the mixture, spread evenly, and cook 
slowly until delicately browned on the under side and well 
puffed. Then place in a warm oven to finish cooking the 
top of the omelet, remove from the oven, fold, and turn on a 
hot platter. Garnish with one cupful of asparagus tips and 
pour around the omelet the remaining white sauce. 

—Good Housekeeping 

Creole Omelet 

Place in a small saucepan: 

One cup of very thick tomato pulp 
Two grated onions 
One green pepper, minced fine 
One-fourth cup fresh or cooked okra 
Five tablespoons of butter 

Simmer slowly and cook for ten minutes, now place in 
skillet 4 tablespoons of butter, and when smoking hot, turn 
in the omelet prepared with 4 eggs and when the omelet is 
dry spread with the prepared vegetable mixture* Fold and 
roll and turn on hot plate and garnish with slices of fried 
tomatoes and panned mushrooms. Sprinkle with plenty of 
finely chopped parsley. 

English Muffin Savory 

Buy or make large English muffins. Split, toast and 
butter the required number and arrange on a hot platter. 
Lay a thin round of fried or boiled ham on each and on top 
of this a nicely poached egg. Last, top the egg with a liberal 
spoon of Hollandaise, cheese or rich white sauce. To sim¬ 
plify the last-minute preparation of this dish, two halves of 
a hot, hard-cooked egg may be substituted for the poached 
egg. 


97 



recipes 


Eggs With Asparagus Tips 

Rub little ramekins liberally with bacon drippings; now 
place in each cup: 

One tablespoon of cream sauce 
Three asparagus tips, chopped fine 

Break in one egg, cover the egg with: 

One tablespoon of cream sauce 
Two teaspoons of bread crumbs 
Little grated cheese 

and bake in slow oven for twelve minutes. 

Mexican Eggs 

Three eggs, 1 small onion, 1 tablespoon margarin, 1 
quart canned tomatoes, 1 teaspoon salt, i teaspoon paprika, 
i teaspoon soda, 1 tablespoon flour. Fry the onion, chopped, 
in the margarin for five minutes. Add the tomato, salt, 
pepper and paprika. When hot, add the soda. Five min¬ 
utes before serving, stir in the eggs, well beaten, and the 
flour mixed with just a little cold water. Stir until thick¬ 
ened and serve at once on crackers or toast. 

Poached Eggs With Tomato Sauce 

Chop one onion fine and add to one and one-half cupfuls 
of canned tomatoes. Cook together for ten minutes, adding 
three-fourths teaspoonful of salt and one-eighth teaspoon¬ 
ful of pepper for seasoning. Strain. Melt two tablespoon¬ 
fuls of butter and add two tablespoonfuls of flour, stirring 
constantly. When smooth and bubbling, add the strained 
tomatoes a little at a time and stir until the sauce is smooth. 
Meanwhile, poach six eggs and place on rounds of hot, but¬ 
tered toast. Serve with the tomato sauce poured over each 
serving. 

—Good Housekeeping 
Poached Eggs, Mexican 

Wash and remove the seeds from six green peppers. 
Cover them with boiling water and allow to stand fifteen 


nY 


98 





EGGS 


minutes. Pour off the water and chop the peppers fine. 

. Saute them in four tablespoonfuls of butter until tender, 
adding three-fourths teaspoonful of salt and one-eighth tea¬ 
spoonful of pepper for seasoning. Meanwhile, poach six 
eggs and arrange on rounds of hot, buttered toast. Sprinkle 
the eggs with salt and pepper and cover the top of each 
poached egg with a layer of the cooked green peppers. Serve 
at once. 

—Good Housekeeping 
Woodcock Toast 

Six thick slices bread, 4 small cream cheese, 1 snappy 
cheese, J teaspoon paprika, 1 tablespoon Worcestershire 
sauce, J teaspoon salt, 2 eggs, 12 slices bacon. Cut the 
bread three-fourths of an inch thick and trim the crusts 
sparingly. Cream together the cream cheese and snappy 
cheese and add the Worcestershire sauce, salt, paprika, and 
the eggs slightly beaten. Spread this on the bre^d gener¬ 
ously, and place on each slice two slices of bacon cut very 
thin. Brown in a hot oven ten minutes. 

Poached Egg, Vigi 

Fry pieces of eggplant 1 inch thick. On each one 
place a poached egg, and cover with 2 spoons of thick to- 
^ mato sauce and a little chopped ham. 

Eggs in Ambush 

Drop a raw egg in each of as many good-sized, well 
buttered ramekins as desired, season with salt and pepper 
and place a bit of butter over each. Cover each with a 
couple of spoonfuls of soft creamed fish, sprinkle with 
crumbs and dot with butter, and lastly top with half a 
teaspoonful of ketchup arranged in two or three places. 
Set in a hot oven for a few minutes until egg is set and 
crumbs brown; or cover the raw egg with a little hot, highly 
seasoned tomato sauce, then with coarse crumbs, and lastly 
add dots of butter or a layer of grated cheese. Serve with 
hot corn cake. 


99 



recipes 


Eggs and Mushrooms 

Hard-cook six eggs. Meanwhile, prepare and cut six 
medium-sized mushrooms in pieces. Saute in three table¬ 
spoonfuls of butter until brown; then sprinkle over all one 
tablespoonful of flour, two tablespoonfuls of minced parsley, 
one teaspoonful of salt, and one-eighth teaspoonful of 
pepper, and add one cupful of stock or top milk. Cover and 
simmer five minutes, or until the mushrooms are tender. 
Then add the hard-cooked eggs which have been shelled and 
cut into thick slices. Heat thoroughly and serve on rounds 
of hot, buttered toast. 

—Good Housekeeping 
Tomato Scramble 

Saute until tender, in one tablespoonful of butter, one- 
half a medium-sized green pepper chopped fine. Add one 
and one-half cupfuls of canned tomatoes strained, one-half 
teaspoonful of salt, and one-eighth teaspoonful of pepper. 
Meanwhile, beat six eggs slightly and add one-fourth tea¬ 
spoonful of salt, one-eighth teaspoonful of pepper, and one- 
half cupful of milk. Heat a frying-pan, grease thoroughly, 
and turn in the mixture. Cook until of a creamy consis¬ 
tency, then add the tomato sauce, a little at a time, folding 
it in carefully. When thoroughly combined, serve at once 
on hot, buttered toast. 

—Good Housekeeping 

Vegetable and Egg Bake 

1 cup cooked carrots 
1 tablespoon minced parsley 
1 cup canned peas 
4 hard-boiled eggs 
1 cup cream sauce 
Salt and pepper 

Scrape and cut the carrots up into cubes, and cook until 
nearly tender, add the peas and finish cooking, then season 
with salt and pepper to taste. Drain the vegetables and 


100 





EGGS 


stir into cream sauce with the parsley. Arrange in alter¬ 
nate layers with the sliced eggs, and cover the top with 
buttered breadcrumbs. Bake in the oven twenty minutes. 
This is very good served with a celery sauce. 

Baked Eggs in Tomato Cups 

Select medium sized tomatoes and then cut a slice from 
the stem end and scoop out the center. Place 1 tablespoon 
of cream sauce in the tomato cup and break in an egg. 
Season and cover with cream sauce. Sprinkle with a little 
grated cheese and place in casserole dish and add i cup of 
boiling water. Bake in a moderate oven for twenty-five 
minutes. To make the sauce rub the pulp taken from the 
center of tomatoes through a sieve and add : 

One cup of thick cream sauce 
One-half cup of finely chopped parsley 
One grated onion 

Bring to a boil and simmer slowly for ten minutes. 
Eggs au Gratin 

Hard-cook eight eggs. Meanwhile, prepare a white 
sauce as follows: Melt two tablespoonfuls of butter or mar- 
garin and add three tablespoonfuls of flour, stirring con¬ 
stantly. When smooth and bubbling, add one and one-half 
cupfuls of milk, a little at a time and stir until the sauce is 
smooth. Then add three-fourths teaspoonful of salt and one- 
eighth teaspoonful of paprika. Shell the hard-cooked eggs, 
halve them lengthwise, and arrange in a buttered baking- 
dish. Pour the white sauce over them and sprinkle the top 
with one-half cupful of grated American cheese and a little 
paprika. Baked at 350° F. for fifteen minutes or until 
thoroughly heated and browned on top. 

—Good Housekeeping 

Poached Egsg With Curry Sauce 

Melt one tablespoonful of butter, add one-half a small 
onion minced fine, and saute until the onion is brown. Then 


* 


101 




R E C I P E S 


add one tablespoonful of flour and one teaspoonful of curry 
powder. Stir thoroughly, then add one cupful of stock or 
water. Cook until the mixture thickens and is smooth. 
Then add one-half teaspoonful of salt and one-eighth tea¬ 
spoonful of pepper. Meanwhile, poach six eggs and place 
on rounds of hot, buttered toast. Add to the curry sauce 
the yolk of one egg and one tablespoonful of cream beaten 
together, and pour over the eggs. Serve at once. 

—Good Housekeeping 

Eggs With Creole Sauce 

Serve a fried egg on buttered toast and serve with 
Creole sauce, For the Creole sauce mince two green peppers 
and one small onion. Add one cup tomato pulp, a bit of bay 
leaf and cook until onion and pepper are tender. When 
seasoned with butter, salt and pepper pour over the egg on 
toast. 

Omelet Fillings 

Fried onions make a most savory omelet-filling, while 
creamed spinach, if put in the fold of the omelet and also 
used about the edge as a garnish, makes the dish very sub¬ 
stantial and, ,at the same time, includes one of the vegetables 
for the meal. 

A salmon omelet is an adaptation of the Chinese method 
of omelet-making. To prepare this omelet beat two eggs 
and add a cupful of cooked rice and three-fourths of a cupful 
of minced salmon. In the meantime melt two tablespoonfuls 
of fat in- the omelet-pan, add three or four tablespoonfuls 
of minced onion and two green peppers, and fry them gently 
until soft. . Stir in the salmon mixture, add one and a half 
teaspoonfuls of salt and a little pepper, and cook the omelet 
as previously directed. The lifting will distribute the vege¬ 
tables throughout the mixture. Cook until crisp and brown, 
and serve plain or with chilli sauce or tomato catchup. 

Eggs a la King 

Melt three tablespoonfuls of butter or margarin, add 
two minced pimientos and three-fourths cupful of mush- 


h- 


102 







EGGS 


rooms, if they are available, or substitute for them diced 
celery or raw eggplant. When the vegetables are soft stir 
in three tablespoonfuls of flour, three-fourths teaspoonful 
of salt, a little paprika, and a trace of nutmeg, then gradu¬ 
ally add a cupful of undiluted evaporated milk and a cupful 
of plain milk, stirring constantly. When the sauce has 
boiled up add eight hard-cooked eggs, sliced; transfer the 
whole mixture to a buttered baking-dish, cover with coarse 
crumbs, mixed with melted butter, and brown in a quick 
oven. 

Scalloped Eggs and Celery 

2 heads celery 
2 cups cream sauce 
Grated cheese 
4 hard-boiled eggs 
Salt and pepper 
Bread-crumbs 

Clean and cut up the celery into inch lengths and cook 
until tender in salted water. Drain and stir into the cream 
sauce which should have been seasoned to taste. Then place 
in the bottom of a baking dish a few buttered crumbs, then 
on top of this arrange the chopped eggs and celery sauce in 
alternate layers. Cover with buttered bread-crumbs and 
grate over a little cream cheese. The cheese may be omitted 
if desired. Bake in a moderate oven about thirty minutes. 
This is a good supper dish. 

Eggs a la Japanese 

4 hard-boiled eggs 
2 cups cooked rice 
Salt and pepper 
1 cup tomato sauce 
Parsley or cress 

Season the rice to taste and form into a border on a 
round service-plate. Circle with parsley or cress. Fill the 
center with the hard-boiled eggs cut lengthwise, and then 
pour over the well-seasoned tomato sauce. If you wish to 


103 



recipes 


serve dish cold, stir an egg into the rice while hot and cook 
a minute or so, and then place in a border-mold. Chill and 
turn out, fill with the eggs and tomato sauce as given above. 
A salad may be made of this by using mayonnaise instead 
of the tomato sauce, although the sauce if cold makes a 
very good salad-dressing. 

Tomato Eggs 

Cook one minced onion in one tablespoonful of butter 
for two or three minutes. Then add one can of condensed 
tomato sdup and two tablespoonfuls of shredded green pep¬ 
per. When thoroughly hot, add gradually, stirring con¬ 
stantly, one-half cupful of grated cheese. When a smooth 
sauce is the result, add six eggs slightly beaten, and cook 
until of creamy consistency. Serve on or with toasted, 
bread. 

—Good Housekeeping 


Italian Eggs 

Butter a rather shallow glass dish and cover with hot, 
canned or freshly cooked asparagus tips laid flat and evenly, 
allowing four to six tips for each serving. Meanwhile, poach 
the required number of eggs and place on the asparagus. 
At the last minute pour Hollandaise sauce liberally over all, 
allowing two cupfuls of it for six eggs. 

—Good Housekeeping 



Entrees 

Savory Spaghetti 

Boil required amount of spaghetti in salted water, drain, 
run cold water through it and place in a liberally buttered 
glass baking dish, filling only to within an inch of the top. 
Make a fine Creole sauce—six peeled tomatoes cut in small 
pieces, one onion and one sweet pepper minced and fried two 
or three minutes in a tablespoonful of finely cut pork scraps, 
two cloves, salt and cayenne to taste; cook, stirring often, 
until thick; add one teaspoonful of sugar; add to this half 
a cupful of minced Hamburg steak, pour over the spa¬ 
ghetti, mix delicately, grate cheese thickly over the top and 
bake until a rich golden brown; this is a delicious dish. A 
plain tomato sauce or left-over gravy may be substituted. 

—Good Housekeeping 

Savory Supper Rice 

Mix two cupfuls or more of cooked rice with enough 
highly seasoned cream or tomato sauce to moisten well. 
Place a layer in a buttered glass baking dish, sprinkle with 
chopped or thinly sliced hard-boiled eggs (two will do), then 
with a little minced sausage, mushrooms or sweet pepper. 
Repeat until dish is full. Top with grated cheese and brown 
richly. Macaroni may be substituted for the rice. 

—Good Housekeeping 

Macaroni Surprise 

Cook required number of small sausages, and cut in 
halves. Butter cups or timbales, and partly fill with cooked 
macaroni which has been moistened with a raw egg and 
mixed with a very little thick cream sauce. Press half a 
sausage into each cup, cover with a bit more of the maca¬ 
roni, set the cups into a pan of boiling water, and cook in a 
good hot oven until the egg is set. Tip out on a hot serving- 
dish and surround with hot tomato sauce. 


recipes 


Rhode Island Relish 

Take one bowl of cooked spaghetti, four or five small 
sausages, one minced onion, and one red or green minced 
sweet pepper, and enough very highly seasoned stewed to¬ 
mato sauce to moisten well. Cut the sausages into bits, 
fry until crisp and brown, and remove. Fry the minced 
onion and pepper in the fat two or three minutes, add the 
tomato, let boil up, add the spaghetti, let get very hot, and 
pour all over squares of hot buttered toast. Sprinkle the 
minced sausage over the top. Garnish with parsley and 
narrow toast-strips. 

Neapolitan Macaroni or Spaghetti 

Cook one-half pound of either macaroni or spaghetti. 
Prepare a pint of tomato sauce, add one-half cupful of strong 
stock or a meat tablet or two dissolved in water, one onion 
chopped and browned in a little butter, two cloves, one table¬ 
spoonful of chopped parsley, one-half teaspoonful of paprika, 
a shake of cayenne, and two or three tablespoonfuls of 
minced cooked ham. Pour over the macaroni in a buttered 
glass dish, combine lightly, grate cheese over it, and brown 
in a good oven. Any of the canned soups may be used as 
the sauce, adding one-half of the amount of boiling water 
and thickening with one tablespoonful each of flour and 
butter melted together; let it boil up, and add ham, onions, 
and seasonings as above. 

Macaroni Loaf 

Cook one-half package of unbroken macaroni. Make a 
thick tomato sauce as follows: Mix three tablespoons melted 
butter with four tablespoons flour, add one cup strained 
tomatoes and cook until the mixture thickens. Season with 
one-half teaspoon salt, one-eighth teaspoon pepper, one tea¬ 
spoon onion juice and one-half teaspoon sweet herbs; pour 
gradually into a slightly beaten egg. Cover the bottom of 
a baking dish with buttered crumbs and fill pan with alter¬ 
nate layers of macaroni and tomato sauce. Top off with 
buttered crumbs and bake twenty minutes in hot oven. 


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ENTREES 


Savory Spaghetti With Beans 

Take one pint of cooked spaghetti, one green sweet 
pepper, minced, and one pint of cream sauce in which is 
melted one-fourth pound of cheese cut in pieces, and add 
this to a can of kidney-beans. Let the mixture get very 
hot and serve on toast. 

Concordia Macaroni 

Boil required amount of macaroni or spaghetti in salted 
water. Prepare one pint of thick white sauce, and add one- 
half teaspoonful of paprika or curry, a shake of cayenne, 
and one cupful of minced cooked ham that has been put 
through the meat-chopper. Put a layer of macaroni in a 
buttered baking-dish, cover liberally with sauce, add a thin 
layer of ham, and so proceed until dish is full. Cover with 
buttered crumbs or grated cheese and brown. 

Spaghetti With Steak 

Two packages spaghetti 

Four tablespoons butter 

Three small onions, sliced thin 

Four green peppers, cut in small cubes 

One cup diced celery 

One can tomatoes 

One pound round steak ground fine 

Boil the spaghetti, drain and cool. 

Put butter and onions into skillet and when slightly 
browned add meat and green peppers, allowing them to 
brown thoroughly. Then add tomatoes and celery. When 
vegetables are thoroughly cooked add spaghetti, and mix 
thoroughly. If desired grated Parmesan cheese may be 
added, sifted over the top at the moment of serving. 

Bologna Spaghetti 

Boil one-half pound of spaghetti in enough highly sea¬ 
soned chicken or veal stock to cover, and yet to be practically 
absorbed while cooking. Add to this, when tender, one cup- 


107 



RECIPES 


ful of mushrooms which have been broken in pieces, salted, 
and stewed in their own juice and a good lump of butter or 
one-fourth cupful of cream. Combine lightly, retaining the 
mushroom-juice; put in a shallow glass baking-dish, cover 
with grated cheese, and bake. 

Mexican Rice 

2 tablespoonfuls fat 

1 cupful rice 

6 medium tomatoes 

3 medium onions 

1 chili pepper 

H tablespoonfuls salt 
3J cupfuls boiling water 

Place fat in kettle and add the rice, carefully washed. 
Tomatoes cut in pieces, onions and pepper chopped and the 
salt. Fry for 10 minutes, turning frequently. Then add 
water until rice is done. 

Bacon Tamale 

Butter a glass baking-dish and in it place a layer of 
cooked and salted macaroni or spaghetti, dot with butter; 
over this put a layer of sliced or canned tomatoes; sprinkle 
with salt, pepper, a little sugar, a little minced green pepper 
and onion; add more dots of butter, and then one cupful of 
fresh or canned corn which has been seasoned with salt, 
pepper, and a bit of sugar to taste. Over the corn place 
another layer of the tomato and seasonings, and cover with 
a thin layer of the spaghetti, dotted with butter, or buttered 
crumbs. Bake about three-fourth of an hour in a good oven 
until slightly browned, and then lay thin slices of bacon 
over the top, return to oven, cook until bacon is crisp, and 
serve at once. 

Savory Goulash 

Take a pint of cooked spaghetti and a can of any sort 
of rich beans—kidney, horticultural, or lima—both heated, 
one pint or more of tomato sauce, two minced onions, and 


/ 


103 



ENTREES 


half a dozen slices of bacon cut in inch crosswise strips. 
Cook the bacon until crisp, skim out, lightly brown the 
onions in the fat, add the tomato sauce, let boil up, add one 
tablespoonful of chopped parsley, a bit of cayenne, and two 
cloves. Place the heated beans in the center of a hot shal¬ 
low serving-dish, surround it with a wreath of the spaghet¬ 
ti, pour the sauce around and over all, and garnish with the 
strips of bacon and parsley. Some prefer to combine the 
beans and spaghetti when serving. 

Macaroni Croquettes 

Break macaroni into half-inch lengths and cook until 
very tender in salted water. Drain well and mix with 
enough very thick tomato sauce to just moisten, adding one 
minced hard-boiled egg or one tablespoonful or two of finely 
minced ham or sausage. Spread in a one-inch layer on a 
large plate, let get very cold, form in small croquettes, roll 
in fine crumbs, then in egg extended with cold water, then in 
crumbs again, and fry in very hot fat, using a frying-basket. 
These croquettes make a delicious main dish, or, with egg 
or meat flavor omitted, a very delectable accompaniment to 
cold or hot meat. 

Goldenrod Macaroni 

Take two hard-boiled eggs, one pint of white sauce, and 
cooked macaroni or spaghetti as required. Combine the 
macaroni and sauce, add the whites of the eggs, chopped 
coarsely; pour on a hot serving-plate and rice the yolks over 
all. Serve very hot. Garnish with parsley or a few chopped 
olives. Add cheese. 

Macaroni With Mutton or Lamb 

Line a buttered baking-dish with a layer of cooked 
macaroni, dot with butter, and on it lay a layer of diced 
lamb or mutton; sprinkle with salt and pepper and add one- 
half cupful of gravy or sauce, then cover with half an inch 
of the macaroni. Cover the dish and bake in a hot oven 
about an hour, then uncover; spread with plenty of butter 
and brown delicately. Serve with oyster or celery sauce. 


109 



recipes 


Bacon and Cheese Rounds 

Grate cheese thickly over slices of bread and cover 
with thin slices of bacon. Put the bread in rows on the 
broiler and broil until the cheese melts and the bacon is 
curled and brown. 

Cheese Puffs 

2 tablespoons butter or substitute 
^ cup grated cream cheese 

1 cup boiling water 
cup flour 

2 or 3 eggs 
Salt and paprika 

Place the butter in a saucepan and chop into bits, then 
pour over a cup of boiling water. Mix together the cheese 
and the flour, seasoning with salt and a little paprika. When 
well blended, add to the hot water and boil slowly for five 
minutes, or until it forms a paste; then partially cool and 
add the eggs, unbeaten, one at a time, and beat steadily for 
ten or fifteen minutes. Drop by spoonfuls on buttered pans, 
and bake in a quick oven where they should puff up light. 
These are nice served with a salad course, and may be served 
with a filling. A filling paste or cream, with figs or dates 
added, goes well with cheese. 

Asparagus Rarebit 

Rounds of toasted bread 
American cheese 
Eggs 

Cooked asparagus 
Tomato catchup 
Salt and pepper 

Butter the thin rounds of toast, and then spread with 
the cooked asparagus. Sprinkle with salt and pepper, 
adding a little catchup, and spread with a thick covering of 
the grated cheese. Place these rounds in the oven long 
enough to melt the cheese, then drop a poached egg on top 


110 




ENTREES 


of each. Garnish with a few asparagus tips, or sprinkle 
over with a little parsley or cress. 

Nut Loaf 

One cup ground nuts (pecan or pecan and walnuts), 
1 quart potatoes boiled and mashed, 1 pint tomatoes, 1 tea¬ 
spoon ground sage or onion, 1 quart fine cracker crumbs or 
dry bread crumbs, or mixed, J cup melted butter, 2 or 3 
eggs, salt and pepper to taste. 

Mix all ingredients, and mold into loaf as for veal 
loaf. Bake 1J to 1| hours, without cover in slow oven. A 
medium hot oven will do if loaf is basted occasionally with 
water. This mixture also makes good croquettes. 

A brown gravy may be made for the loaf. Make gravy 
in usual way, using butter or cooking oil in place of meat 
drippings. Flavor with a vegetable flavoring extract similar 
to beef extract. 


Cheese Timbales 

The foundation for the cheese timbales is a white sauce 
made by blending three tablespoonfuls of flour with two of 
butter over the fire, and adding, when the butter is melted 
a cupful of milk, and one of stock; or two cupfuls of rich 
milk will answer if the stock is not convenient. When the 
sauce has become thick and smooth, add half a pound of 
grated cheese, and season to taste with salt, pepper and a 
tiny dash of cayenne pepper. 

Now add three well-beaten eggs, half a cupful of fine 
bread crumbs and a teaspoonful of lemon juice. Remove 
from the fire at once, and pour into the buttered timbale 
molds, which have been sprinkled on the inside with a few 
fine bread crumbs. Stand the forms on heavy folded paper 
in a pan of hot water and bake until the centers are quite 
firm. Then turn out and serve, if for luncheon, with 
tomato sauce; if for a rather special occasion decorate the 
top of each timbale with a star cut from pimento, and serve 
on individual plates on lace-paper doilies. Toasted crackers 
and olives or pickles make a very nice accompaniment. 




ill 



RECIPES 


Cheese Croquettes 

Cut into small dice 1 pound of American cheese. Have 
ready 1 cup of hot cream sauce in a saucepan, add the 
cheese and the yolks of 2 beaten eggs diluted with a little 
cream. Stir until well blended and let the mixture remain 
on the stove for a moment until the cheese gets “steady.” 
Season with salt, red and white pepper and a little nutmeg. 
Set on the ice until cold, then form into croquettes and roll 
in fine crumbs. 

Cheese Balls 

Take equal parts of cottage cheese and ground walnuts. 
Add a little celery cut fine, chopped parsley and mix with 
sweet cream. Salt to taste. Make into small balls and 
sprinkle with paprika. Serve as relish with nut bread. 

A New Cheese Dream 

Make sandwiches of buttered bread and slices of 
cheese, cutting the bread about one-fourth inch thick and the 
cheese one-eighth inch thick. Trim off the crusts and brown 
the bread richly and crisply on both sides in butter in a 
chafing dish. Serve on a hot plate with two or three 
spoons of highly seasoned tomato sauce poured around 
each. Of course, the dreams may be browned in a frying 
pan if more convenient. 

—Good Housekeeping 

Cheese and Onion Croquettes 

Place in a saucepan 
One cup of milk 

Bring to a boil and add 

One and one-half cups of bread crumbs. 

Stir to soften; now add 
Two onions, grated 
One teaspoon of paprika 
One teaspoon of salt 
Three-quarters cup of grated cheese. 

112 


rt 




ENTREES 


Mix and form in croquettes or cutlets, dip in flour 
and then in egg and milk, then roll in fine crumbs; fry a 
golden brown in smoking hot fat. Serve with cheese sauce. 

Rinktum Tiddy 

Heat one pint of canned tomatoes and add 1 teaspoon 
salt, 1 teaspoon of sugar, £ teaspoon of pepper, a dash of 
cayenne and 1 tablespoon of chopped onion. When hot, 
melt in it J pound of cheese cut in bits, adding it gradually 
while stirring constantly. When smooth, add 1 teaspoon 
of butter and 1 beaten egg, stirring all the while. Serve on 
slices of hot, buttered toast or hot crackers. 

—Good Housekeeping 

Timbale of Vegetables, Normandy Style 

Pare one carrot and one turnip and boil them until 
tender. Cook one beet also and pare it by slipping the 
skin from it when tender. Cut all the vegetables into dice, 
and add a cupful of cooked green peas and one stalk of 
white celery also cut into small pieces. Mix all the vegetables 
with enough mayonnaise to moisten them well, then combine 
with half a package of gelatin which has been dissolved in 
one cupful of water and cooled almost to the point of con¬ 
gealing. Fold in half a cupful of whipped cream, season to 
taste and place in the molds, which have been wet in very 
cold water and decorated with halved walnut meats or stars 
cut from cooked beets. When chilled, turn out on lettuce 
leaves and serve with mayonnaise. 

Cold Asparagus Timbales 

Cut the cooked asparagus into short lengths, keeping 
the tips separate; chill the molds in ice water and arrange 
the asparagus tips in the bottom. Rub the rest of the as¬ 
paragus through a sieve; mix it with enough mayonnaise to 
make it semi-liquid, and add half a cupful of whipped cream, 
with seasoning to suit the taste and a few spoonfuls of 
pimento cut into tiny bits. Then add gelatin as in the 
foregoing recipe, and chill well before serving on lettuce 
leaves. 


113 



recipes 


Vegetables Timbales 

A few spoonfuls of cooked peas or asparagus or some 
other vegetables left from dinner; also a very little of cold 
roast. The meat, ground to a pulp and the vegetables very 
finely chopped or rubbed through a sieve, are added to a 
good white sauce with one or two eggs as convenient. The 
mixture, seasoned to taste, is poured into the greased molds 
and baked in a pan of hot water. 

Green Pea Timbales 

Cook the peas with a little grated onion until very 
tender, then drain and press them through a course sieve. 
To one cupful of the pulp add one well-beaten egg, two 
tablespoonfuls of cream or rich milk, two teaspoonfuls of 
melted butter, and salt, pepper and paprika to taste; also 
a pinch of mace and half a teaspoonful of sugar. Pour the 
mixture into buttered molds and bake as usual. A white 
sauce in which a few bits of scarlet pimento are scattered 
make a very delicate accompaniment to the timbales and 
a color scheme which is perfect. 

Smoked Beef Tongue Canapes 

The bread is cut in rounds with a scalloped cutter 
and fried brown. Rub one tablespoonful of butter, one-fourth 
teaspoonful of mustard, and a pinch of paprika to a smooth 
paste. Spread the fried bread with this mixture. Cut 
slices of beef tongue with the scalloped cutter and place on 
the mustard butter. Arrange a cross-cut segment of pickle 
on the tongue and serve. 

—Good Housekeeping 
Cold Timbales 

Cold timbales of meat, chicken or lobster make at¬ 
tractive party dishes. The meat or fish—for salmon, sar¬ 
dines or other varieties may be used as well as the lobster 
—is cut into very small pieces, and four tablespoonfuls of 
mayonnaise are added to two cupfuls of the meat, and mixed 


114 




ENTREES 


-to a smooth paste with it. Meantime, half a package of 
gelatin is softened in a cupful of cold water, then dissolved 
over boiling water, and a teaspoonful of salt, white pepper 
and paprika added to taste, with a teaspoonful of lemon 
juice. Cool, and add the meat or fish mixture with what¬ 
ever flavors may seem desirable. Mold in cold, wet timbale 
molds, and, when chilled, turn out and decorate with halved 
walnuts, olives, boiled egg or parsley. Serve on lettuce 
hearts with little curls of crispy bacon and tiny pickles 
sliced lengthwise. 

Chicken Liver Canapes 

Toast twelve to fifteen salted wafers. Mash together 
two cooked chicken livers and the yolks of two hard-cooked 
eggs, and work into the mixture one tablespoonful of butter, 
a few gratings of onion, one-fourth teaspoonful of salt, and a 
speck of pepper. Spread this paste thinly on the toasted 
crackers. Sprinkle sparingly with very finely minced 
parsley. Place a stuffed olive in the center of a small plate 
and place a canape on either side of it. 

—Good Housekeeping 

Cheese Tomatoes 

Cut six rounds of bread slightly larger than the slices 
of tomatoes to be used; toast on one side. On the untoasted 
side of each round lay a thick slice of tomato. Sprinkle it 
with a little minced onion and green pepper, using altogether 
one teaspoonful of onion and one tablespoonful of green 
pepper, salt and a dash of cayenne pepper. Dot over with 
two teaspoonfuls of butter and place one tablespoonful of 
grated cheese on each. Put all into a shallow pan and 
place at the bottom of the broiler oven to brown and cook 
the tomatoes. Serve on a small plate. 

—Good Housekeeping 

Sardines and Cheese Paste on Toast 

Skin two boneless sardines and mix with one-half of 
a three-ounce package of cream cheese. Season with one- 


115 



recipes 


fourth teaspoonful of vinegar, one-eighth teaspoonful each 
of salt and paprika, and a speck of pepper. Blend to proper 
consistency with one teaspoonful of the oil from the sardines. 
Spread on small, thin rounds of toast or small toasted 
crackers, sprinkle with paprika, and use two for each 
serving. 

—Good Housekeeping 

Chicken and Ham Friscotti 

Three tablespoons flour, 2 tablespoons butter, 1 cup 
chicken stock; melt butter, add flour, then chicken stock, 
stir over fire until smooth sauce is formed. Add 1 cup 
chicken cubes plus ^ cup cooked ham (cubed) ; season; fill 
individual ramekins or baking dish, cover with asparagus 
tips, top with buttered crumbs and bake 25 minutes; gar¬ 
nish with asparagus tips when serving. 

Fish Roll 

Cut six thin slices from a large loaf of very fresh bread, 
buttering each slice before cutting. Remove the crusts 
and spread with the following mixture: Bone and skin two 
sardines; mash them together with four boneless anchovies 
or a like quantity of anchovy paste. Mix with one-half 
teaspoonful of the sardine oil, one teaspoonful of lemon- 
juice, a speck of pepper and salt, if needed. Roll each slice 
of bread like a jelly roll, and fasten with a toothpick. Place 
on a greased pan and sprinkle each with one teaspoonful 
of grated cheese. Brown under the broiler flame, placing 
the pan at the very bottom of the broiler oven, farthest 
away from the flame. Remove toothpicks. Garnish with 
a sprig of parsley and serve hot. 

—Good Housekeeping 

Savory Toast 

Prepare hot, buttered toast, laying on a hot platter 
and pouring over it a pint—or enough to cover and moisten 
we ll—of hot, rich cream sauce. Lay around the edges as a 
garnish, and to make savory and substantial, a ring of 


116 




ENTREES 


small, crispy, sausages, brown, curly bacon, or overlapping 
thin slices of hard-boiled eggs, seasoned with salt and dots 
of butter. Set in the oven a minute before serving and add 
parsley garnish. 

Frozen Mousse of Cauliflower 

Break one large or two small cauliflowers into flowerets 
and cook in boiling, salt water until tender; drain every 
drop of water from them and chop into small pieces. Make 
a cupful of medium-thick white sauce, adding a well beaten 
egg to it just before removing the saucepan from the fire, 
and mix with the cauliflower, adding for seasoning one tea¬ 
spoonful of salt, one-fourth teaspoonful of white pepper, 
and one canned pimento chopped fine. Then stir into the 
mixture while still hot one tablespoonful of granulated gela¬ 
tin which has soaked four or five minutes in two table¬ 
spoonfuls of cold water. Stir occasionally while cooling and 
when just beginning to congeal, fold in one cupful of cream, 
whipped. Pour into a wet mold which has a tightly fitting 
cover and pack in equal parts of ice and salt for one hour. 
Then turn out on a plate and garnish with quartered yellow 
tomatoes dipped in French dressing and well chilled, or 
with small red tomatoes sliced or cut in tulip fashion. For 
a less expensive mousse, omit the whipped cream, and use 
two eggs instead of one, using the yolks in the sauce and 
adding the whites stiffly beaten instead of the cream. 

—Good Housekeeping 

Cold Slaw 

Shred a small hard head of cabbage as fine as possible 
and cover it with ice water to become crisp and very cold. 
Shave a green pepper equally fine, rejecting the seeds and 
cut a canned red pimento in tiny pieces. Make a dressing by 
whipping a cupful of cream stiff, then stirring in two table¬ 
spoonfuls each of salad oil and vinegar, one teaspoonful 
of salt, one-fourth teaspoonful each of pepper and paprika, 
and mix well. Drain the cabbage and dry it thoroughly be¬ 
tween the folds of a towel. Mix with the pepper and pi- 


u 


117 



recipes 


mento, tossing the vegetables lightly together with two 
forks. Then pour the dressing over them, mix all together 
daintily, and sprinkle with one-half teaspoonful of celery 
seed. Serve very cold. 

—Good Housekeeping 

Tomatoes Stuffed with Corn 

The dressing described for the slaw may be used in 
preparing these also. One-half the amount will be enough 
for six tomatoes. Select tomatoes of regular size, not too 
large. Half an ear of boiled corn for each tomato will be 
required, with one-half a green pepper, chopped, to give 
color contrast and flavor to the dish. Scald and peel the 
tomatoes, then chill them and remove the centers. Score 
the corn and then cut it from the cob, mix with the green 
pepper, and moisten with the cream dressing. Fill the 
tomatoes with the mixture, garnish with a halved, stuffed 
olive, and serve icy cold on small plates. 

—Good Housekeeping 

Cauliflower a la Creme 

Trim and break into small pieces a medium-sized head 
of cauliflower and cook in salted water till very tender; then 
press through a coarse sieve. Make one and one-half cup¬ 
fuls of white sauce, using one tablespoonful of butter and 
one and one-half tablespoonfuls of flour with one and one- 
half cupfuls of milk. Add a slice of onion to the butter 
and flour while they are cooking, and allow it to remain in 
the sauce until it is finished. Season with one teaspoonful 
of salt, one-eighth teaspoonful of white pepper, and one- 
fourth teaspoonful of paprika, and add one well-beaten egg, 
two tablespoonfuls of grated chesse, and one tablespoonful 
of lemon juice. Be careful not to permit the sauce to cook 
after the addition of either the cheese or lemon juice, or it 
will curdle. Stir in the cauliflower and one and one-half 
tablespoonfuls of gelatin soaked in three tablespoonfuls of 
cold water. Mix all together well and pour into a wet mold. 
Chill thoroughly; unmold and serve with sliced, cold meats. 

—Good Housekeeping 


;• V*' 


118 




ENTREES 


Cold Timbales of Mixed Vegetables 

Cold carrots, white turnips, peas, or little, green lima 
beans left from other dinners may be made use of very 
nicely. String-beans cut in very small pieces, and even 
corn, if tender and small kerneled, are also available for this 
use. Cut all the larger vegetables in cubes and mix with the 
others; there should be two cupfuls in all. Heat one cup¬ 
ful of well-seasoned stock, or canned consomme or bouillon, 
to the boiling-point, then add one tablespoonful of gran¬ 
ulated gelatin softened in two tablespoonfuls of cold water, 
and cool almost to the point of congealing. Add the vege¬ 
tables with a teaspoonful of finely chopped parsley and a 
few drops of onion juice, pour into the wet timbale molds, 
and chill. Turn out as garnish to a platter of cold meat or 
serve on lettuce with any preferred dressing. 

—Good Housekeeping 

Vegetable Harlequin 

You will require a large tender carrot, or two or three 
small ones, a white turnip, three or four potatoes, a small 
head of cauliflower, two tomatoes, one or two pieces of 
celery, a sprig of parsley, and a head of lettuce. Peel the 
carrot and turnip and cut them into the smallest of dice, 
then cook them until tender in boiling, salted water. Cook 
the potatoes also and the cauliflower broken into neat 
flowerets. Scald and peel the tomatoes, then chill them 
thoroughly. The potatoes must also be diced, the celery 
cut into bits, and the parsley minced. Wash and dry the 
lettuce and arrange it on a large, round plate with the 
other vegetables—first dipped in French dressing to which 
a few shreds of garlic or onion have been added—place in 
layers in any order desired. Pile the vegetables in pyramid 
form and scatter the chopped parsley over them. For 
decoration, stick the tender, inside leaves of the lettuce 
like a rosette in the very center. 

—Good Housekeeping 


119 



recipes 


Pickle Boats 

Allow one dill pickle for a portion, peel thinly and 
scoop out of it boat-shaped designs, slicing off a little section 
at the bottom to make them set firmly. Fill the boats 
with a mixture of chopped clams, shredded cabbage, chopped 
water cress and a few chopped tarragon leaves mixed with 
French dressing, to which a little chili sauce has been 
added. Rest the boats on thin toast strips. 

Tomato Canape 

Place a thin slice of raw tomato on a round of rye 
bread, toasted slightly, and spread with mayonnaise. On 
the center of the tomato place a small mound of finely 
chopped cabbage and celery moistened with French dress¬ 
ing. Sprinkle the top with chopped parsley. 

Mock Rabbit 

Pile sliced, fresh cheese generously on rounds of bread. 
Sprinkle with salt, pepper, paprika, mustard, and a few 
drops of Worcestershire sauce. Place on the broiler rack 
or in individual saucers in an oven heated to 400° F. and 
toast for ten minutes. Serve at once. Equally good results 
may be obtained by placing the broiler rack containing 
cheese rounds at the very bottom of the broiler oven. Leave 
the flame on full for about two minutes and then turn low 
and let cook until the cheese is melted and bubbling. Serve 
immediately. 

—Good Housekeeping 


120 



Fish 

Sardines a la Tartare 

Skin the sardines and remove the backbones. Cut strips 
of bread the same size and shape of the sardines and fry 
them a golden brown. When cool, arrange the fish on these 
croutons, coat them with Tartare sauce, and garnish with 
capers and bits of pimento. 

Frozen Salmon Salad 

1 cupful canned salmon 
10 olives, stoned and chopped 
Juice 1 small lemon 

1 teaspoonful onion-juice 

1 cupful boiling water 

1 cupful cold water 

2 teaspoonfuls gelatin 
Salt 

Soak the gelatin in cold water for five minutes and 
add the boiling water. Remove skin and bones from the 
salmon, but keep the juice. Pick the fish into small pieces, 
and add olives, lemon-juice, and onion-juice. Add liquid and 
whatever salt necessary. Pack in ice and salt. When ready 
to serve, remove. Put on lettuce leaves and serve with 
mayonnaise. 

Salmon-Puff 

Open a large can of salmon, drain the liquor from it, 
and flake it after removing the skin and bones. Add to 
this flaked salmon, of which there will be two cupfuls, one 
cupful of dried bread crumbs or cracker crumbs, one egg 
beaten, one teaspoonful of salt, one-fourth teaspoonful of 
pepper, and two cupfuls of hot milk. Mix all together and 
pour into a buttered baking-dish. Bake at 400° F. about 
one-half hour. Serve at once. 


121 


RECIPES 


Creamed Shrimp 

1 4-oz. can of shrimp 
(S cupful) 

1 hard-cooked egg 

2 tablespoonfuls oleomargarin 
2 tablespoonfuls flour 

Salt if necessary 
Few grains white pepper 
Few shakings of paprika 

Make a white sauce of the oleomargarin, flour, and 
seasonings. Drain the shrimp and prepare. Cut both 
the shrimp and the egg in small pieces and add to the white 
sauce. Serve very hot on buttered toast or crisp crackers. 

A few canned peas or chopped green peppers adds to 
the flavor of this dish. 

Shrimp with Tomatoes 

2 cupfuls of canned shrimp 
1 cupful canned tomatoes 
i teaspoonful salt 
Few grains pepper 
Few grains cayenne 
Few drops onion-juice 
^ cupful bread-crumbs 
1 tablespoonful oleomargarin 

Cook the tomatoes until thick and add seasonings. Rub 
through a sieve. Clean the shrimps and put in a well- 
greased baking-dish. Pour the tomato sauce over the 
shrimps. Melt the oleomargarin and stir in crumbs. Cover 
the shrimps with the crumbs. Bake until the mixture is 
heated through and the crumbs are browned. 

Sardine Croquettes 

Remove the skin and backbone from two dozen small 
sardines. Drain all the oil off and season with plenty of 
paprika. Mash into a paste. Add two eggs and enough 


122 



FISH 


cracker-crumbs to form little balls. Fry in oil till brown 
and serve with sliced lemon or a tomato sauce. 

Sardine Salad 

Bone and skin the sardines and mix with an equal part 
of cream cheese.’ Use either sweet green peppers or fresh 
tomatoes in season, as cases to fill with the salad, which 
has been moistened with French dressing. A dash of curry 
powder in the dressing will improve this salad. 

Salmon Supreme 

Drain liquor from 1 can of salmon; remove bones and 
and skin; chop fine; rub into it until smooth four table¬ 
spoons of melted butter; season with salt, pepper, 1 table¬ 
spoonful minced parsley and 3 tablespoonfuls chopped 
celery; ‘beat 2 eggs well, and add one-half cup rolled cracker 
crumbs; mix all well together; pack into buttered molds, 
steam one hour. When done turn out on a heated platter, 
and serve with following sauce: Melt 1 tablespoonful butter; 
rub into it 1 tablespoonful of cornstarch; add slowly 1 cup 
hot milk, the salmon liquor, salt, pepper and tomato catchup 
to suit taste; stir until smooth and thoroughly cooked; 
serve in separate dish. 

Salmon in Mold 

One can of salmon, 2 eggs beaten light, one-half cup of 
fine bread crumbs, salt, cayenne, parsley, 4 tablespoons 
melted butted, remove oil, bones and skin from the fish, 
mince fish fine, rub in butter until smooth; add crumbs 
to the beaten eggs; season fish; add eggs and crumbs; put 
in a buttered mold and steam one hour; serve with sauce. 

Salmon en Casserole 

Cook 1 cup of rice; when cold, line baking-dish. Take 
1 can of salmon and flake, beat 2 eggs, one-third cup of 
milk, 1 tablespoonful of butter, pinch of salt, dash of 
paprika. Stir into the salmon lightly, cover lightly with 
rice. Steam one hour, serve with white sauce. 

123 


/ 



RECIPES 


Salmon Souffle—I 

Mix one cupful of finely shredded canned salmon with 
one cupful of bechamel sauce and a cupful of bread crumbs. 
Add to it two well-beaten eggs, a pinch of cayenne, salt 
and pepper. Turn into paper cases; bake about twenty- 
five minutes. 

Salmon Souffle—II 

Small can salmon, i cup bread crumbs, ^ cup milk, 3 
eggs, i cup chopped walnut meats, salt, paprika and lemon 
juice; season salmon with salt, paprika and lemon juice. 
Then add milk, yolks of eggs and walnut meats. Fold in 
whites of eggs well beaten. Bake 20 minutes. Serve with 
cream sauce. 

Salmon and Macaroni 

Cook one package of macaroni for twenty-five minutes 
in boiling salted water; blanch with cold water as usual. 
Flake one can of salmon and arrange in alternate layers 
with macaroni in baking-dish, seasoning with salt, pepper, 
bits of butter and a few drops of lemon juice. When dish 
is filled, pour in one cup of milk, cover with a layer of 
grated cheese and bread crumbs and bake thirty minutes. 

Salmon (or Tuna Fish) Rice Loaf 

§ envelope gelatine 
i cupful of cold water 
i teaspoonful pepper 
f cupful milk 

1 can salmon (or tuna fish) 

1 teaspoonful salt 
1 cupful cooked rice 

1 tablespoonful melted butter 

+ 

Soften gelatin in cold water and dissolve by adding 
hot milk. Add the seasonings, salmon (or tuna fish), rice 
and butter. Pour into a wet mold and let stand until set. 
This may be served cold on lettuce as a salad or with a 
hot tomato sauce in place of meat at dinner. 


124 



FISH 


Washington Salmon Supreme 

2 cupfuls of freshly cooked or canned salmon 
4 tablespoonfuls melted butter or margarin 
1| teaspoonfuls salt 

^ teaspoonful pepper 
1 tablespoonful minced parsley 

3 tablespoonfuls chopped celery 

4 eggs 

1 cupful cracker-crumbs 

2 cupfuls cooked peas 
1 cupful milk 

\ cupful salmon liquor 
1 tablespoonful cornstarch 
1 tablespoonful butter 
\ teaspoonful salt 
i teaspoonful pepper 
1 tablespoonful catchup 

Measure, and drain the salmon, reserving the liquor. 
Remove the skin and bones and chop fine. Add the melted 
butter, salt, pepper, parsley, and celery. Beat the eggs well, 
combine with the cracker-crumbs, and add to the first mix¬ 
ture. Mix well, pack into a buttered mold, and steam one 
hour. Turn out on a hot platter, garnish with the peas 
heated and seasoned to taste, and serve with the following 
sauce: Scald the milk, combine the cornstarch and salmon 
liquor, and add gradually to the milk, stirring constantly. 
Then add the butter, salt, and pepper and cook three 
minutes. Just before serving add the tomato catchup a 
little at a time. 

—Good Housekeeping 
Curried Salmon 

1 onion 

1 tablespoonful curry 
1 can salmon 

1 lemon 

2 ozs. butter 


125 



recipes 


Cut the onion in small bits and fry brown in the butter. 
Stir in the curry and cook for five minutes. Add the juice 
of the fish and cook for a few minutes more before adding 
the salmon. Cut the fish into flakes and simmer in the 
sauce till well seasoned. Before removing from the fire 
squeeze in the lemon-juice. Serve with a border of boiled 
rice. 

Curried Salmon 

Open, drain and remove the skin and bone from a 
large can of salmon. Have ready a curry made as for peas. 
Flake the salmon and put a layer in the bottom of a buttered 
baking dish, then a layer of crumbs, then the salmon, pour¬ 
ing in the curry between and on top of the layers. Dot the 
top layer of crumbs with butter, and bake the dish about a 
half hour in a medium but rising oven. 

Molded Salmon 

One can salmon or 1 pound fresh salmon cooked 
in vinegar water, spiced slightly; ^ teaspoon salt, i tea¬ 
spoon sugar, 1 teaspoon mustard, i tablespoon flour, i table¬ 
spoon melted fat, yolks of 2 eggs, f cup milk, i cup vinegar, 
| tablespoon gelatin, 2 tablespoons cold water. Flake sal¬ 
mon. Mix dry ingredients, add egg yolks, butter, milk and 
vinegar. Cook over boiling water, stirring until mixture 
thickens. Add gelatin soaked in cold water to hot sauce. 
Mix with salmon, mold, chill and serve with cucumber sauce. 
Peas or green pepper may be added as a garnish. 

Cucumber sauce for salmon: i cup cream, 2 tablespoons 
vinegar or lemon juice, 1 cucumber pared, chopped and 
drained, salt and pepper. Mix in order given. This is an 
excellent dish and often served for buffet suppers. 

York and Lancaster Savory 

Prepare required number of rather large rounds of 
hot buttered toast, spread with a thin layer of catchup or 
chili sauce, and cover each with a good spoonful of highly 
seasoned creamed fish, and place on each, just before send- 


126 




FISH 


ing to the table, a slice of hot beet or fried tomato with a 
piece of butter melted on it. Garnish and serve. 

—Good Housekeeping 

Halibut Baked in Custard 

1 pound halibut 

2 tablespoonfuls flour 

1 cupful milk 

2 eggs 

1 tablespoonful minced parsley 

1 small onion 

1 teaspoonful salt 

i teaspoonful paprika 

1 teaspoonful pepper 

2 tablespoonfuls grated cheese 

1 tablespoonful butter 

Purchase one slice of halibut weighing about one pound. 
Cut the fish into six filets, removing the bones. Lay the 
filets in a buttered, shallow baking-dish and sprinkle with 
one-half teaspoonful of salt, the paprika, parsley, and the 
onion grated. In a bowl beat the eggs slightly and add the 
flour, milk, remaining salt, and pepper. Beat together to 
blend, and pour over the fish. Bake at 350° F. for one- 
half hour or until set. 

—Good Housekeeping 

Concordia Creamed Shrimps 

Hard-cook two eggs. Chop one can of any good brand 
of shrimps rather coarsely. Meanwhile in the chafing dish 
prepare two cupfuls of highly seasoned white sauce, add¬ 
ing one-eighth teaspoonful of paprika and the same amount 
of mace. To the white sauce add the hard-cooked eggs 
sliced thinly, and the shrimps. Combine lightly and serve 
on rounds of buttered toast. 

—Good Housekeeping 


127 


7 



Ices 

Peppermint Ice Cream 

One pint peppermint stick candy, 1 pint milk, 1 pint 
rich cream, 4 tablespoons cornstarch or 1 tablespoon arrow 
root. Dissolve candy in hot milk in double boiler, mix corn 
starch with 1 cup cold milk and add to hot mixture, cook 
until it begins to thicken, cool. When cool add whipped 
cream and freeze. 


Frozen Fruit Roll 

Mix the well beaten yolks of 7 eggs with 2 cups of boil¬ 
ing milk, 1 cup of sugar and 1 teaspoon of orange extract. 
Stir until thick and add 2| cups of thick cream, cool and 
freeze. Line the bottom of an ice cream mold with seeded 
raisins that have been soaked in cider for twelve hours, 
cover with the frozen cream and fill the mold with alternate 
layers of cream and raisins. Cover mold tightly and pack 
in salt and ice for three hours. In serving cut the frozen 
roll in slices and pour over a hot sauce made by melting in 
a buttered saucepan, set in hot water, two squares of 
unsweetened chocolate. Add 2 cups of light brown sugar, 
mix well, add 2 tablespoons of butter and £ cup of rich milk. 
Cook until it will form a soft ball when a little is dropped 
in cold water. Flavor with | teaspoon of lemon extract and 
1 teaspoon of vanilla extract. This will harden when poured 
over the frozen fruit roll. 

Pineapple Frappe 

3 cans grated pineapple } 

3 cups sugar 
6 cups cold water 
3 more cups sugar 
f cup lemon juice 

Cook pineapple and 3 cups of sugar for 20 minutes. 
Strain through a wire strainer pressing out all the juice. 


Y 


128 





ICES 


Add the cold water, remaining sugar and lemon juice and 
freeze without dasher. The frappe is ready to serve when 
it is frozen to a “mush.” Serve in glasses with whipped 
cream on top. This amount will serve 20 people copiously 
or 25 politely. 

Cold Tea and Pineapple Ice 

Four cups of strained, cold, black tea, 1 cup of sugar, 
2 tablespoons of lemon juice, 4 tablespoons of orange juice, 
1 teaspoon of grated orange rind, 1 teaspoon of grated lemon 
rind, and 1 cup of grated pineapple. Stir until the sugar 
is dissolved and place in a freezer and freeze stiff. Serve 
in tall glasses with a thin slice of orange on the edge of the 
glass. 

Fruit Ice 

Three lemons, 3 bananas, 3 oranges, 1 cup apricot pulp 
(dried fruit), 2 cups sugar, 1 tablespoon gelatin, 1 quart 
water. Make syrup of sugar and water, add gelatin, which 
has been soaked in i cup cold water. Squeeze juice of 
lemon and orange. Put banana through sieve. Combine 
the two mixtures. Add apricot pulp (cooked). Combine 
all ingredients. Freeze and pack. (Makes 1 gallon.) 

Fruit Cream 

Press through a ricer 1 large banana and 4 halves of 
drained canned peaches, and place in a saucepan with % cup 
of sugar and a teaspoon of lemon juice. Scald the in¬ 
gredients and cool. Have ready 1 cup of double cream 
whipped solid, combine with the fruit mixture and turn 
into a mold with a water-tight cover. Bury in equal parts 
of chopped ice and rock salt for three hours. 

Prune Mousse 

One cup cooked prunes put through colander or mashed; 
1 teaspoon lemon juice and grated rind; 2 cups thick cream, 
£ cup powdered sugar. Whip cream until firm. Add sugar 
and flavoring, then fold in the prune pulp. Pour into a 

129 


7 . 



RECIPES 


mold and pack in cracked ice and salt (three parts ice to 
one part rock salt) ; let stand three or four hours. Unmold 
and serve. 

Strawberry Mousse 

One quart thin cream, 1 box strawberries, 1 cup sugar, 

J box gelatin or 1J tablespoons granulated gelatin, 2 
tablespoons cold water, 3 tablespoons hot water. Wash and 
hull berries, sprinkle with sugar, and let stand one hour; 
mash and rub through fine sieve; add gelatin soaked in cold 
and dissolved in boiling water. Set in pan of ice water and 
stir until it begins to thicken. Then fold in whip from 
cream, put in mold cover and pack in salt and ice, and let 
stand four hours. 

Apricot and Grapefruit Sherbet 
Combine one and one-half cupfuls of sugar and one 
cupful of water and boil five minutes. Cool thoroughly. 
Meanwhile extract one and one-half cupfuls of grapefruit 
juice from fresh grapefruit and to it add one cupful of 
sifted, cooked apricots and one-half tablespoonful of lemon 
juice. Mix with the cold sugar sirup, pour into the freezer, 
and partially freeze, using three parts ice to one part of 
rock salt, if the freezer is of the crank type. If the freezer 
is of the crankless type, use equal parts of finely crushed ice 
and rock salt. When the sherbet is of the consistency of a 
soft mush, open the freezer and fold into the sherbet one 
egg-white which has been beaten until very stiff and to 
which two tablespoonfuls of sugar have been added. Recover 
the freezer and continue freezing for five minutes longer, 
or until stiff enough to serve. Serve garnished with 
Maraschino cherries cut in small pieces. Since the acidity 
of fruit varies so, it is always well to taste a sherbet before 
freezing, to make sure that it is of the proper sweetness to 
suit the individual taste. 

—Good Housekeeping 
Banana Sherbet 

Combine one cupful of water and one and one-half 
cupfuls of sugar and boil for five minutes. Cool thoroughly. 

130 


■H 



ICES 


Meanwhile, mash six medium-sized bananas or press through 
a potato-ricer. To the banana pulp add two cupfuls of 
orange juice and two tablespoonfuls of lemon juice. Add 
to the sugar syrup, pour into the freezer, and partially 
freeze. Meanwhile beat one egg-white stiff, add to it two 
tablespoonfuls of sugar, and beat again. Fold into the 
sherbet and freeze about five minutes longer, or until stiff 
enough to serve. Serve garnished with diced oranges. 

—Good Housekeeping 

Strawberry Fruit Sherbet 

Combine two cupfuls of water and one and one-half 
cupfuls of sugar and boil ten minutes. Meanwhile, soften 
one-half teaspoonful of gelatin in two tablespoonfuls of cold 
water and add to the hot syrup. Cool thoroughly. Measure 
two cupfuls of fresh strawberry pulp in the following man¬ 
ner: Wash the berries if necessary, and hull them; then 
press through a coarse potato-ricer and measure the sifted 
pulp. Add to the sugar sirup together with the juice of 
half a lemon and one-half cupful of orange juice. Pour into 
the freezer and freeze to a soft mush. Meanwhile, beat 
one egg-white until very stiff, add two tablespoonfuls of 
sugar to it, beat again, and fold into the sherbet. Freeze 
for about five minutes longer or until stiff enough to serve. 
Garnish with fresh strawberries slightly crushed or whole 
as preferred. Raspberry fruit sherbet may be prepared in 
the same manner as the strawberry, using fresh raspberries 
or canned as preferred, being very sure, however, to remove 
the seeds, as they prove objectionable. 

—Good Housekeeping 

Biscuit Tortoni 

One-fourth pound grated maccaroons, 1 egg beaten, 
l cup sugar, 1 cup of orange, or other fruit juice; 2 cups of 
whipping cream, 1 cup of milk. 

Mix maccaroons with the eggs, add sugar, fruit juice, 
cream whipped stiff; add the milk. Pour into freezer, 
and allow to freeze for four hours. Cake crumbs may be 


7 • 


131 



recipes 


used in place of maccaroons. To serve arrange lady fingers, 
or sweet wafers, in box shapes on ice cream plates and tie 
in place with narrow ribbon. Fill with the biscuit tortoni 
and decorate with small flowers. 

Individual Baked Alaska 

Cut slices of sponge cake into rounds two inches in 
diameter; arrange on a paper spread or a board. Place a 
ball of ice cream on each round of cake and cover both cream 
and sides of cake with meringue, made of the whites of 4 
eggs, beaten dry, and then beaten stiff with 4 rounding 
tablespoons of granulated sugar, beaten in gradually. Put 
in a very hot oven for two or three minutes to brown the 
meringue. The board, paper, cake and meringue are poor 
conductors of heat, therefore the ice cream does not melt. 

Chocolate Mousse 

2 squares chocolate 

1 cup sugar 
£ cup milk 

2 cups heavy cream 
f tablespoon gelatin 

3 tablespoons cold water 
2 teaspoons vanilla 

Melt chocolate over hot water, add one-fourth cup of 
the sugar and stir until mixed, add milk slowly and one- 
half cup cream. Leave over hot water until cream is 
scalded. Add gelatin soaked in cold water, remaining 
sugar, and vanilla. Strain mixture into a bowl, set in a pan 
of ice water, stir constantly until mixture thickens, then 
fold in remaining cream beaten stiff. Pack in ice-cream 
molds or empty baking-powder boxes, cover with greased 
paper and tin covers, put in fireless cooker pail, surround 
with three parts ice mixed with one part rock salt. Put on 
cover of the pail, set in fireless cooker and leave two hours 
or longer, IJnmold and serve. 


A 


132 



ICES 


Apricot Velvet 

Soak two cupfuls of cleaned, dried apricots overnight 
in five cupfuls of cold water. Simmer in the same water 
until very soft. Then rub through a coarse strainer. Add 
two cupfuls of sugar to the strained pulp and heat until 
the sugar melts, stirring constantly. Cool thoroughly and 
freeze in the usual manner. 

—Good Housekeeping 


133 


7 



Meats 

A Nut Meat Loaf 

One and a half cupfuls of lean Hamburg steak, or of 
left-over meats, a cupful of bread crumbs soaked in cold 
water, then pressed dry, one-half cupful finely chopped 
peanuts—other nuts may be used if preferred—one well- 
beaten egg and a teaspoonful of grated onion with salt, pep¬ 
per and paprika to taste; bake in a hot oven thirty-five 
minutes and serve with a tasty brown gravy. 

Goulash 

2 lbs. lean veal, beef or one chicken 
2 sliced onions 
2 tablespoonful^’ butter 
1 teaspoonful paprika 
£ cupful water 
Flour 

Cut meat or chicken into cubes or individual sized 
pieces and salt; heat butter and sliced onions. Cook these 
a few minutes without browning; add meat or chicken, 
also paprika; stir well, sprinkle flour over meat, add water. 
Put lid on; let simmer for one hour or until meat is tender. 

Stuffed Flank 

In a thick flank steak make a pocket to hold dressing. 
Moisten 2 cups of bread crumbs and season with pepper, 
salt, onion salt and celery salt, a little poultry dressing and 
2 tablespoons of drippings. Pack the dressing in the meat. 
Lay over the steak 2 strips of bacon. Bake one hour in a 
covered roaster. 

Meat Rolls 

Grind scraps of cold meat or chicken on hand. Season 
well. Mix with enough melted butter to shape into rolls of 
finger length. Make a pie dough, rolling thin. Cover each 
meat roll with a piece of the dough, pinching the ends and 
sides together. Bake in a quick oven until delicate brown. 


MEATS 


Delicious Flank Steak 
1 flank steak 

3 tablespoonfuls cooking oil 
1 bay leaf 

1 clove garlic 

2 teaspoonfuls salt 

2 tablespoonfuls minced celery 
t teaspoonful pepper 
2 tablespoonfuls minced carrot 
2 tablespoonfuls green pepper 
2 cupfuls hot water 
6 medium-sized potatoes 
1 tablespoonful flour 

Pound the meat and rub the oil into it. Sear quickly 
in a hot skillet. Place in a casserole together with the other 
ingredients. Pour the hot water into the skillet and then 
over the meat. Cover and cook in a 350° F. oven for two 
and a half hours. The last half-hour add the potatoes pared 
and quartered. Thicken the gravy with the flour mixed with 
a little cold water. 

—Good Housekeeping 

Arabian Stew 
6 lean pork chops 
6 tablespoonfuls rice (raw) 

1 large onion 

2 tomatoes 

1 green pepper 
| teaspoonful pepper 

3 teaspoonfuls salt 
3 cupfuls hot water 

Sear the chops on both sides in a hot frying-pan, then 
remove to a casserole. On each chop place one tablespoonful 
of rice, a slice of onion, a slice of tomato (or the equivalent 
in stewed tomatoes), and two strips of green pepper. 
Sprinkle over all the salt and pepper. Add the hot water, 
cover, and bake from three to four hours in an oven regis¬ 
tering 350° F. 

—Good Housekeeping 
136 


7 



recipes 


Liver Braised 

2 lbs. liver 
\ lb. bacon 

1 cupful stock 
Pepper, salt 
1 lemon 
1 carrot 
1 sprig parsley 

3 tablespoonfuls butter 
1 tablespoonful flour 

1 onion 

1 teaspoonful fine herbs 

Have the liver cut in one piece. Put liver into baster, 
cover with water and let soak one-half hour; strain, take out 
liver, lay pieces of bacon over top. Prepare vegetables, 
which have been chopped and herbs added, by putting them 
into the baster and browning them in two tablespoonfuls 
of the butter; put in liver covered with the bacon and let 
brown gently; pour off fat, add stock, season, let simmer 15 
minutes. Add juice of lemon and parsley chopped; let come 
to a boil, take out liver, strain liquid and thicken with 1 
tablespoonful of butter blended with flour. Pour gravy 
over liver on platter to serve. 

Tongue in Tomato Sauce 

Combine one pint of tomatoes, one onion sliced, one tea¬ 
spoonful of salt, i teaspoonful of pepper, and 2 whole 
cloves. Let simmer until soft, strain and thicken with 1 
tablespoonful of cornstarch mixed with an equal quantity 
of cold water. Remove the tongue from the can, place it 
in the tomato sauce and simmer 15 minutes, basting it 
frequently. Then add one can of peas drained and cook 
for ten minutes longer. Remove the tongue to a hot platter 
and surround it with the sauce. 

—Good Housekeeping 


136 



MEATS 


Planked Hamburg Steak 

Flatten out the chopped beef slightly, shape like a 
porterhouse steak and insert a strip of suet to represent 
the bone. Lay on a hot oiled plank, brush over with olive 
oil and set in a very hot oven for four or five minutes. Then 
pipe around the edge of the plank a border of creamy, 
Duchess potatoes, brush over with melted bacon fat and run 
under the flame of the broiler for five minutes. Spread the 
steak quickly with melted butter, dust with salt and paprika 
and garnish with cress, Brussels sprouts and glazed carrots. 

Lamb Chops with Green Peppers 

2 pounds lamb chops 

3 tablespoonfuls butter 
2 small onions minced 

2 green peppers chopped 
1 cupful canned tomatoes 
1^ cupfuls stock 

1 teaspoonful curry powder 
Salt and pepper 
1^ tablespoonfuls flour 

# 

Fry the onions and the chopped peppers in the butter 
till tender; add the tomatoes, stock, and seasoning and 
thicken with the flour, moisten with a little cold water. Boil 
the chops slightly, season, lay them in a baking dish, pour 
over the sauce, and bake ten minutes in a hot oven. Serve 
with thimbles of rice. 

—Good Housekeeping 

Sliced Lamb with Onion Sauce 

Cold sliced lamb 

3 large onions 

£ tablespoonful Worcestershire sauce 
Pinch of pepper 
Juice J lemon 
^ teaspoonful salt 
1 tablespoonful margarin 
£ teaspoonful curry powder 

187 


r 



recipes 


Slice onions and lay them in the bottom of a saucepan, 
add the lemon juice. Lay the cold lamb, cut in slices on 
this bed of onions and cover the saucepan tightly. Cook 
one hour over a very slow fire. Then add the margarin 
rolled in flour, Worcestershire sauce, curry powder, and 
seasoning. Cook five minutes longer and serve. This 
recipe serves four. 

—Good Housekeeping 

Lamb Fricassee (using breast of lamb) 

Use li pounds of lamb from breast cut into pieces for 
serving. Cover with boiling water and cook slowly below 
the boiling point until the meat is tender. Remove from 
the water, cool, sprinkle with salt, dredge with flour and 
saute until a golden brown. Remove from the pan to a hot 
platter. Make 1 cup brown gravy, using 2 tablespoons flour 
and 1 cup of the liquid in which the meat is cooked and from 
which the fat has been skimmed. Pour the gravy over the 
meat on the platter and serve with a border of green peas. 

Lamb Croquettes 

One and three-fourths cups cooked lamb, ground in a 
food chopper; 1 tablespoon catchup, 1 teaspoon salt, 1 tea¬ 
spoon chopped onion, 1 teaspoon finely cut parsley. Mix 
together and moisten with a little left-over gravy or with 
white sauce. Mold into croquettes. Roll in bread crumbs, 
egg and bread crumbs and fry in deep fat. Serve with 
tomato sauce or with an egg sauce made with white sauce 
with chopped hard-cooked eggs in it. 

Mexican Lamb Stew 

1 pound neck of lamb 

1 tablespoonful drippings 

2 tablespoonfuls flour 

1 onion chopped 

3 tomatoes chopped 

3 green peppers chopped 

2 quarts hot water 


138 




MEATS 


1 cupful green peas 
1 cupful green corn 
\ cupful rice 
1 tablespoonful salt 
i teaspoonful pepper 
1 egg 

1 teaspoonful salad oil 
% teaspoonful vinegar 

Roll the lamb cut in small pieces in the flour, brown in 
the drippings with the onion, add the tomatoes and green 
peppers, fry all together for a few minutes, then add the hot 
water, salt, and pepper and simmer for about one hour. Add 
the peas, corn cut from the cob, and the rice. Cook until 
the rice is done. When ready to serve, put in the bottom 
of the serving dish the egg mixed with the oil and vinegar. 
Pour the stew over this. 

—Good Housekeeping 

Lamb Surprise 

Grease a casserole. Put into it 2 or 3 cups of cooked 
rice, preferably hot. Grate a little cheese over the top, and 
dot it with oleomargarin. Push the rice to the sides of the 
casserole. Place in the center cavity about 1J cups of diced 
left-over lamb, seasoned well first and mixed with a slice or 
two of chopped up bacon. Pour H cups tomatoes over all, 
cover the top with buttered breadcrumbs, bake in a hot 
oven till thoroughly heated and the crumbs well browned. 

Timbale of Lamb and Rice 

Mix i cup of boiled rice with 2 cups of cold, cooked 
lamb, finely chopped. Season with salt, pepper and few drops 
of celery extract. Add 2 tablespoons of melted butter, 
mixing thoroughly. Turn the meat and rice into a greased 
tin mold. Bake ten minutes or until the timbale will keep 
its form when turned out. Serve with tomato sauce. 


139 


r. 



RECIPES 


Lamb Scallops 

i cupful stale bread 
1 cupful left-over lamb (cooked) 

Salt, pepper 

1 cupful hot water or stock 
£ cupful stewed tomatoes 
i onion (chopped) 

1 tablespoonful butter 

Grease baster, put a layer of bread crumbs in bottom, 
then a layer of lamb (cut into small pieces). Salt and 
pepper, add onion; repeat; add tomatoes; pour hot water 
or stock over all; dot with butter and bake in moderate oven 
(without a cover on baster) one-half hour. Beef, veal or 
chicken may be prepared in the same way. 

Pork Chops Indian 

2 tablespoonfuls melted butter 
1 tablespoonful chili sauce 

1 tablespoonful Worcestershire sauce 
1 tablespoonful walnut catchup 
1 teaspoonful prepared mustard 
i teaspoonful salt 
Dash of cayenne pepper 

Mix together the butter, chili sauce, Worcestershire 
sauce, walnut catchup mustard, salt and cayenne. Pan 
broil six lean pork chops slightly on both sides, then gash 
them with a sharp knife and place in a dripping pan, pour¬ 
ing the sauce over them. Bake in a hot oven until the chops 
are done. Form mashed potatoes into a pointed mound 
on a round platter. Arrange the chops pyramid fashion 
about the potatoes with the bones pointing upward in the 
center. Garnish with a ring of finely chopped parsley and 
scatter some of the parsley over the potatoes. 

—Good Housekeeping 


140 



MEATS 


% 

Pork Chops with Dressing 

1J pounds pork chops 
1 onion 
1 egg 

8 cupfuls stale bread crumbs 
i teaspoonful pepper 
1 teaspoonful poultry seasoning 
li teaspoonful salt 

Place pork chops in a dripping pan, soak the crumbs in 
warm water to moisten, squeeze dry, and add the onion, 
ground, and the other ingredients, put a mound of the dress¬ 
ing on each chop, set a slice of onion on top of each, and dot 
the onion with butter. Put a little water in the pan and 
bake in a moderate oven till the meat is tender. 

—Good Housekeeping 

Stuffed Croutons 

When making up raised bread or rolls, reserve enough 
dough to make into six or more raised biscuits the size of a 
small apple; place these in greased gem pans, letting them 
rise until very light, and bake until a golden brown. When 
required slice off the tops and remove the soft part; brush 
inside and out with melted margarin, set in the oven to 
crisp and just before serving fill with the following mixture: 

One cupful of the minced Hamburg steak, one cupful 
of cooked macaroni or rice, or the same amount of cooked 
peas or lima or string beans (any congenial left-over). 
Moisten all with tomato sauce, grate crumbs over the top, 
dot with butter and brown quickly; or replace cut-off tops 
and brush with butter; garnish with parsley and serve. 
When taking out the middles, pull each apart in two or 
three pieces, pour a little melted margarin over, crisp in the 
oven and serve with soup instead of ordinary croutons. 

—Good Housekeeping 

Supper Muffins 

Make a hash mixture—a bit of meat, plenty of potato 
and a little vegetable addition; season highly with paprika, 


141 



recipes 


# 

salt and pepper, moisten with stock or milk and add a 
beaten egg or half of one. Butter gem pans liberally, heat, 
and fill each division with the hash mixture; set in a hot 
oven and cook until the crust is brown and firm. Turn out 
upside down on a hot serving dish, first loosening crust 
with a pointed knife to avoid breaking. Garnish with pars¬ 
ley or surround with mounds of hot left-over vegetables and 
serve at once; or pour around the muffins a little hot, highly 
seasoned tomato sauce. 

—Good Housekeeping 
Luncheon Sandwiches 

Mix one cupful or less of the minced Hamburg steak 
with enough hot tomato sauce to moisten well, one teaspoon¬ 
ful each of minced parsley and sweet pepper, or two or three 
minced mushrooms. Butter slices of bread and make sand¬ 
wiches with this mixture, press firmly together and cut in 
good-sized rounds; or oblongs, dip in a batter made of one 
egg, a cupful of milk, and salt and pepper to taste, and 
brown richly in a little nice dripping or margarin in a 
frying pan. Lay on a hot platter, garnish with parsley 
and fried tomatoes, or serve with coleslaw. 

—Good Housekeeping 

Welsh Warmover 

One pound sliced cold roast beef (veal or lamb), 1 
tablespoon butter, 1 can button mushrooms, 2 tablespoons 
prepared mustard, 2 tablespoons mushroom catchup, 2 
tablespoons Worcestershire sauce, pinch black pepper and 
sprinkle of salt. 

Mix butter and prepared mustard, place it in a frying 
pan with the rest of the condimental ingredients. When 
mushrooms are thoroughly heated add the sliced meat and 
warm thoroughly. Serve hot. 

Grape Juice with Ham 

Take two cupfuls of grape juice, add a quarter cupful 
of sugar, a teaspoonful of mixed spices, peppers, a teaspoon- 


142 



MEATS 


ful of chopped parsley, juice of an onion, and half of a 
minced red pepper. Lay a thick slice of ham in an earthen 
baking dish, cover it with the grape mixture, and stew in 
the oven until the ham is very tender. Dredge in a little 
flour, and when slightly thickened remove from the lire. 
Cover the dish for the first fifteen minutes until the ham is 
well steamed through. 

Pot-Roasted Ham 

1 slice ham—1 pound 

6 medium-sized potatoes 

3 apples 

4 cupful water 

i cupful brown sugar 

Select a slice of ham about one inch thick and weighing 
about one pound. Trim off the fat and cut this into small 
pieces; sprinkle these over the bottom of the baking dish. 
Lay the ham in the dish and sprinkle the sugar over it. 
Pare the potatoes and halve and core the apples without 
paring. Arrange them around the ham, add the water, cover 
closely, and bake at 400° F. for about one hour. Baste 
occasionally, adding more water if necessary. Make a gravy 
of the juices in the pan. 

—Good Housekeeping 


Stuffed Ham 

2 slices ham 
2 tablespoonfuls flour 
2 cupfuls stale bread crumbs 
J cupful hot water 

1 egg 

4 teaspoonful salt 
4 teaspoonful pepper 
14 teaspoonfuls sage 
4 cupful chopped walnuts 

2 tablespoonfuls chopped olives 
4 cupful milk 

4 cupful water 


143 



recipes 


Have the ham cut about one-fourth inch thick as for 
frying. Make a stuffing by moistening the breadcrumbs 
with the hot water and adding the egg, seasonings, nut- 
meats and olives. Rub flour over one side of each slice of 
ham. Turn, and on the other side of each spread the stuff¬ 
ing generously. Roll up and skewer with toothpicks. Place 
in a baking dish with the milk and water and bake about 
one hour at 400° F., basting frequently. Make a gravy of 
the juices in the pan and serve with hot apple sauce. 

—Good Housekeeping 

Baked Ham 

Piece of ham, 2 inches or more thick 
£ cupful flour 
f cupful water 
2 tablespoonfuls vinegar 

2 tablespoonfuls brown sugar 
£ teaspoonful cinnamon 
Whole cloves 

Select either half a ham, or a small piece if it is at 
least two inches thick. Make a heavy paste of the flour and 
one-fourth cupful of water. Cover the ham with it. Place 
on a rack in a baking pan in an oven heated to 550° F. so 
that the crust will cook quickly. Reduce the heat after 
fifteen minutes, when the crust has browned to 450° F. and 
bake twenty minutes to the pound. Remove from the oven 
and take off the crust and skin from the ham. Mix together 
one-half cupful of water, the vinegar, sugar and cinnamon. 
Stick the ham with whole cloves. Pour the vinegar 
mixture over it and put back in a hot oven 550° F., for ten 
minutes to brown. Baste several times. The proportions 
are for a 2^-pound piece of ham. 

—Good Housekeeping 

Cheese Savories 
6 rounds bread—3 in. in diameter 
J cupful grated cheese 
4 tablespoonfuls butter, melted 

3 slices cooked ham 


144 




MEATS 


For each savory dip a round of bread in melted butter 
and then in the grated cheese. Place plain side down on a 
buttered pan. Prepare another round of bread the same 
way and place it on the first, plain side up, and with a slice 
of ham between them. Brush the top with melted butter 
and bake at 400° F. until a delicate brown—about ten 
minutes. These proportions serve three. Tomato sauce 
may be poured over these, if desired. 

—Good Housekeeping 


Ham Loaf 

3 cupfuls minced cooked ham 

1 small onion 

3 sprigs parsley 

2 eggs 

i teaspoonful pepper 

i cupful cracker crumbs 

1 cupful milk 

1 tablespoonful prepared mustard 

2 hard-cooked eggs 

Put ham, onion, and parsley through the food-chopper. 
Add the eggs beaten, the cracker-crumbs, pepper, mustard 
and milk. Pack in a well-greased bread pan; bake at 400° F. 
for forty minutes. Turn out on a platter and garnish with 
the hard-cooked eggs sliced. If the ham used is very lean, 
put three or four pieces of ham fat, if available, on top of 
the loaf before baking. This loaf may also be sliced when 
cold. 

—Good Housekeeping 

Ham-Yam Croquettes 

1| cupfuls minced ham 

3 cupfuls mashed sweet potatoes 

1 teaspoonful salt 

i teaspoonful pepper 

1 cupful milk 

3 tablespoonfuls butter 

145 


t 




recipes 


4 tablespoonfuls flour 
1 egg 

Dry crumbs 

Put the boiled or fried ham through the food-chopper. 
Add the sweet potatoes, salt, and pepper. Make a thick 
sauce by melting the butter, adding the flour and then the 
milk gradually, and cooking until smooth and thick. 
Moisten the ham and potato mixture with the thick white 
sauce and form into croquettes. Roll in crumbs, dip in the 
egg which has been beaten slightly and thinned with two 
tablespoonfuls of cold water, and then in crumbs again. Fry 
until brown in deep fat heated to 390° F. Drain on 
crumpled paper. Garnish with parsley and serve with 
creamed peas. 

—Good Housekeeping 


Ham Salad 

1£ tablespoonfuls granulated gelatin 

2 tablespoonfuls cold water 

2 cupfuls cold, boiled ham 

1 cupful cream 

1 cupful hot chicken broth 

£ teaspoonful paprika 

Lettuce heart 

Radishes 

Mayonnaise 

Soak the gelatin in the cold water and then dissolve in 
the hot stock. Veal stock may be used in place of chicken. 
Put the ham through the food-chopper; add the paprika and 
other seasoning if the stock was not already seasoned. To 
the ham add the dissolved gelatin. Set aside to chill, and 
when beginning to stiffen, add the cream whipped until 
stiff. Turn into a cold, wet border mold. When firm, turn 
out on a chilled chop plate and fill the center with crisp, 
delicate leaves of lettuce to form a cup into which is poured 
mayonnaise dressing to serve with the salad. Garnish with 
tiny, white lettuce leaves, and radishes cut to represent 
flowers. 

—Good Housekeeping 
146 




MEATS 


Scalloped Ham and Potatoes 

1 pound sliced ham 

1 quart sliced potatoes 
12 whole cloves 

2 small onions 
1 pint milk 

1 tablespoonful butter 

2 tablespoonfuls flour 
\ teaspoonful pepper 

Purchase the ham in one slice. Cut it into six portions 
and stick two cloves in each. Soak the sliced, raw potatoes 
in cold water for one hour; then drain and dry thoroughly 
with a towel. Make a white sauce of butter, flour, and milk. 
To do this, melt the butter, add the flour, and cook till bub¬ 
bling; then add the milk gradually, stirring constantly, 
and cook until smooth and slightly thickened. Place in a 
greased casserole a layer of the potatoes, using a third 
of them. Over these slice one onion and sprinkle with 
pepper. Lay on these three pieces of ham; repeat, placing 
the rest of the potatoes on top. Pour the white sauce over 
all and bake for an hour in a 350° F. oven, covering for the 
first half of the time. 

—Good Housekeeping 
Virginia Baked Ham 

Select a little pig ham weighing about eight or nine 
pounds. Wash and place in a large boiler. Cover with 
cold water and bring to a boil. Simmer slowly, allowing 
one-half an hour to the pound. Let cool in the liquid and 
when cold remove the skin and trim to shape. Now place 
in a bowl 

Two-thirds cup of brown sugar 

One tablespoon of cinnamon 

One teaspoon of nutmeg 

One-half teaspoonful of cloves and allspice 

One teaspoon of ginger 

147 • 


Q 

j 



recipes 


Mix the above ingredients and then pat into the ham. 
Place the ham in a baking pan in a hot oven and as soon as 
the ham commences to brown baste with the following mix¬ 
ture: 

One-half cup of brown sugar 

One cup of cider 

Four tablespoons of cider vinegar 

Ham and Chicken Timbales 

Soak 1 tablespoon of granulated gelatin in 3| table¬ 
spoons) of cold water and dissolve in 1J CU P S chicken 
stock. This can be made from hot water and bouillon cubes. 
Add 1 cup each of chopped cooked chicken and ham and 
stir until the mixture begins to thicken. Season with i 
teaspoon of paprika and the same of mustard and fold in 
1 pint of beaten cream. Mold in small cups, chill and serve 
in lettuce cups garnished with mayonnaise dressing. 


i V 


148 




Meat Substitutes 

Perfect Loaf 

A cupful each of grated cheese, chopped nuts and 
bread crumbs is required for its making; also a tablespoon¬ 
ful each of melted butter, chopped green peppers and grated 
onion, with seasoning to taste, and one well-beaten egg. 
Saute the onion and pepper in the butter, then add the 
crumbs and stir them about until they become a golden 
brown. Now mix all the ingredients together lightly, 
moisten them with the egg and a little milk if they seem too 
dry; make into a loaf and bake a crisp brown. 

Meatless Loaf 

Soak stale bread in plenty of cold water to soften, then 
turn in a piece of cheesecloth and press dry. Rub through 
a sieve into a bowl and measure. Place four cups of the 
prepared bread in a large bowl and add 

Two cups of very thick cream sauce 

Two and one-half cups of finely chopped nuts 

One-half cup of grated onion 

Four hard-boiled eggs, rubbed through a sieve 

Three teaspoons of salt 

One teaspoon of pepper 

One teaspoon of poultry seasoning} 

One teaspoon of thyme 
Two well-beaten eggs 

Mix and turn in two well greased and floured loaf shape 
pans and spread the top smoothly; bake in a slow oven for 
fifty minutes. 


Pastry 

Pie Dough 

Sift together 1| cups pastry flour, i teaspoon baking 
powder, i teaspoon salt. Work in i cup shortening, using 
either the fingers or 2 knives, then add cold water gradu¬ 
ally sufficient to make a stiff dough, about 3 or 4 tablespoons 
will be sufficient. Chill the pastry as long as possible and 
then roll out as desired. If the pie you are making merely 
calls for a pastry shell, you will find that f of the above 
will be sufficient, using 1 cup pastry flour as a basis. 

—Good Housekeeping 


Heavenly Pie 

Line a pie plate with pastry and bake at 500 degrees 
for 12 minutes. Meanwhile mash 2 ripe bananas through 
a potato ricer and add 1 cup granulated sugar, i teaspoon 
salt and two unbeaten egg whites. Beat together with an 
egg beater until stiff and frothy like egg whites. Add i 
teaspoon almond extract and fill pie shell with this mix¬ 
ture. Bake at 370° F. for 20 minutes. Remove, chill 
thoroughly and for company top with i pint of cream 
whipped stiff, to which one-half teaspoon of vanilla has 
been added. Dot the surface of cream with cubes of cur¬ 
rant jelly and sprinkle with chopped nuts. 

—Good Housekeeping 

Vermont Apple Sauce Pie 

Prepare shell, then the following filling. Three cups 
of hot strained apple sauce, and to this add f cup of sugar 
and i cup of corn starch mixed with i cup of water. Cook 
the sauce for i hour, remove and allow to cool and pour into 
the pastry shell. For the meringue soak one tablespoonful 
of gelatin in i cup milk for 20 minutes and pour over this 
l cup of scalding milk and stir thoroughly. Meanwhile 
whip 4 pint of cream until stiff and add the dissolved gela¬ 
tin, mixing it in carefully together, with i cup of powdered 




150 


PASTRY 


sugar and | teaspoonful of vanilla. Place it in the refriger¬ 
ator until stiff enough to mound and arrange on top of pie. 

—Good Housekeeping 

Prune Whip Pie 

Make shell, meanwhile prepare this filling. Soak one 
pound of prunes overnight in sufficient water to cover them 
and simmer until prunes are soft and liquid has practically 
cooked away. Pit prunes; cut up in small pieces, then add 
f cups of sugar and J cups chopped walnuts. Then fold in 
whites of 2 eggs beaten until stiff, and pour mixture into 
shell. Bake 20 minutes and when cold garnish with 1 cup¬ 
ful of chilled cream to which 2 tablespoonfuls of powdered 
sugar and J teaspoonful of vanilla has been added. 

—Good Housekeeping 


Chiffon Pie 

Make shell, then combine the juice and grated rind of 
one orange with the juice and grated rind of one lemon, and 
5 tablespoons water. Place in top of double boiler and 
bring to heating point. Beat the yolks of 3 eggs, add f 
cup sugar and pour the hot liquid over this gradually stir¬ 
ring constantly. Return to double boiler and cook 10 min¬ 
utes or until thick. Allow to cool, then beat 3 egg whites 
until stiff, add two tablespoons of powdered sugar and fold 
into the cooled mixture. Pour into shell, bake 25 minutes. 

—Good Housekeeping 

Lemon and Almond Pie 

Make shell—then scald one cup milk in the top of double 
boiler, combine one cup sugar, 3 tablespoons flour, 4 table¬ 
spoons lemon juice, grated rind of \ lemon and add two 
tablespoons of melted butter and add to it the well beaten 
yolks of 4 eggs. Add scalded milk gradually to this mix¬ 
ture, then return to double boiler and cook until thick. Re¬ 
move from fire, add J cup chopped almonds and last fold 
in stiffly beaten whites of 4 eggs. Pour in shell, bake 30 
minutes. Remove then, cover with meringue made of 2 


151 



RECIPES 


stiffly beaten egg whites to which 6 tablespoons powdered 
sugar and \ tablespoon vanilla have been added and brown 
at 300 F. for 15 minutes, then serve cold. 

—Good Housekeeping 

Butterscotch Pie 

H cups evaporated milk, H cups brown sugar, 6 table- 
spoons flour. 

Stir until dissolved; place on stove and bring to boil¬ 
ing point, cook five minutes and stirring all the while. Add 
4 tablespoons butter, 2 egg yolks, 1 teaspoon vanilla and 1J 
teaspoon nutmeg. Beat mixture until blended, turn into 
pie tin lined with plain pastry and bake 30 minutes in a 
slow oven. Use egg whites for meringue. 

Real Cream Pie 

Mix together one-half cupful of sugar, one-half cupful 
of flour, one-fourth teaspoonful of salt, and one-half tea¬ 
spoonful of nutmeg. Add one pint of thick cream and stir 
together until smooth. Have a deep pie plate lined with 
plain paste, pour in the cream mixture, wet the edge, and 
put on an upper crust in which vents have been cut. Bake 
for forty-five minutes in an oven registering 425 degrees F. 

—Good Housekeeping 

Cocoa Marshmallow Pie 

Combine four tablespoonfuls of cocoa, three table¬ 
spoonfuls of corn-starch, and one-half cupful of sugar, and 
add to two cupfuls of milk. Place in the top of a double¬ 
boiler and cook for thirty minutes. Then add one tea¬ 
spoonful of butter and one-eighth teaspoonful of salt and re¬ 
move from the fire. Allow to cool and then add one tea¬ 
spoonful of vanilla. Turn into a baked pastry shell. Place 
one dozen marshmallows cut in strips over the surface of 
the pie and sprinkle with one tablespoonful of shredded 
cocoanut. 

—Good Housekeeping 




152 




Poultry 

Persian Chicken 

Truss and boil a tender chicken in two quarts of water, 
adding a chopped onion, a bay leaf, six whole peppercorns, 
a level tablespoonful of salt, a stick of cinnamon and a bunch 
of sweet herbs. When the meat cooks tender lift it, remove 
the big bones and cut the meat into pieces. Strain the 
broth and add to it a cupful of well washed rice, cover and 
boil 12 minutes, then add a cupful of seeded raisins, a lump 
of butter and the chicken. Cover and cook gently until the 
rice has taken up all the broth, watching that it does not 
burn, then serve on a hot dish, with a few blanched almonds. 

French Chicken 

Clean and split a small roasting chicken and brown it 
in butter, then put it into a saucepan, with a pint of white 
wine, a half bud of garlic, a teaspoonful of sweet herbs, 
three cloves, salt and pepper. Simmer one hour, then lift 
the chicken and thicken the gravy with brown roux. Pour 
some of the gravy onto a baking platter and sprinkle the 
surface with grated gruyere cheese, lay over the chicken, 
cover with the rest of the gravy, then sprinkle generously 
with more cheese. Put the dish into a medium oven and 
brown nicely. 

Spanish Chicken 

Singe, clean and joint a young, tender chicken, barely 
cover it with water and cook until tender. Remove the 
meat to a buttered casserole and cover with an onion, sweet 
pepper and a small bud of garlic chopped fine, four thinly 
sliced tomatoes, a quarter cupful of olive oil, a tablespoonful 
of tarragon vinegar, a teaspoonful of salt, a half-teaspoon- 
ful of powdered sweet herbs and a little pepper. Cover 
and cook in the oven for 40 minutes. 

India Chicken 

Prepare a plump young chicken and boil until tender. 
Lift the chicken and remove the large bones and cut into 


9 


168 


RECIPES 


serving pieces. Make a sauce of a sliced onion, a piece of 
ginger root and a half clove of garlic sliced fine, then fried 
in three tablespoonfuls of oil; when soft but not brown add 
a tablespoonful each of curry powder and flour and work 
in slowly a pint of rich milk. When blended add the cream 
of a fresh cocoanu't and turn into a double boiler. Add the 
chicken and let reheat, but do not boil. Serve with rice 
steamed dry and relishes of grated cocoanut, chutney, mince 
peppers, sliced and broiled bacon, strips of dried fish, 
pickeled shrimp, rolled anchovies and preserved vinegar. 

Hungarian Chicken 

Slice an onion into a small quantity of melted fat and 
cook to a golden brown, then add a teaspoonful of paprika 
and then a pint of stock. Cook 10 minutes, then put in the 
chicken, cut into quarters, add salt and pepper and cook a 
half hour until the chicken is tender. Lift the chicken into 
a hot dish, add a cupful of sour cream to the gravy and 
boil up, then pour over the meat and serve rice as a border 
around the dish. Sometimes quick dumplings are served 
with this dish, in which case the rice is omitted. 

Mexican Chicken 

Boil a young chicken in the usual way until tender, 
then cut it into four serving pieces. Meantime put a table¬ 
spoonful of oil or lard in a frying pan and fry the pulp 
of six chili peppers, with the crumbs of half a stale loaf 
of bread. When done pound smooth. Blanch and roast 
in the oven a half cupful each of sweet almonds and pealed 
melon seed, then chop fine. Strain a pint of the chicken 
broth and stir in these ingredients to thicken it, then turn 
it over the chicken. Add salt to taste. 

Curried Chicken 

Put twelve sliced onions in frying pan with butter. 
Saute till dark brown and crisp. Sprinkle with salt when 
finished and take out and dry. In the remaining butter 
put two tablespoonfuls of Cross & Black curry powder. 



154 



POULTRY 


Fry three minutes and add one raw chicken, not too old, 
cut in small pieces, and brown thoroughly. Salt well. 

Add 1 quart of milk and allow to simmer until milk is 

the consistency of cream, about 1 hour. Serve in deep dish, 
covered with the onions sprinkled over the top. Serve first 
a large bowl of rice, and a dish of fried apples with raisins, 
and a small dish of grated cocoanut. 

Escalloped Celery with Chicken 

2 cupfuls prepared celery 

1 cupful diced cooked chicken 

3 tablespoonfuls chopped pimentos 

3 tablespoonfuls butter 

2 tablespoonfuls flour 

i cupful milk 

^ cupful cream 
£ cupful celery water 

If teaspoonfuls salt 
i teaspoonful pepper 
£ cupful dried crumbs 

Wash, scrape, and cut the outer pieces of celery in 
inch lengths, cover with boiling water to which one tea¬ 
spoonful of salt has been added, and cook twenty minutes. 
Drain, reserving one-half cupful of the water. To the 
cooked celery add the chicken and the pimentos; place 
in a buttered baking-dish and cover with white sauce made 
as follows: Melt in a saucepan two tablespoonfuls of butter, 
add the flour, three-fourths teaspoonful of salt, and the 
pepper, and cook until bubbling. Pour in the cream, cel¬ 
ery water, and milk gradually, stirring constantly. Cook 
until smooth and thickened. Cover with crumbs, dot over 
with the rest of the butter, and bake fifteen minutes at 
500° F. This recipe is intended to serve four persons. 

—Good Housekeeping 

Quick Chicken Stew 

Dice two cupfuls of cold potato and add one cupful 
of bits or dice of chicken, one-half teaspoonful of salt and 


155 



RECIPES 


one-eighth teaspoonful of paprika. Meanwhile, dilute two 
cupfuls of thickened chicken gravy with two cupfuls of 
boiling water, add one onion minced fine, and simmer until 
the onion is tender. Then add to the chicken, heat thor¬ 
oughly, and serve, sprinkling with one tablespoonful of 
parsley just before serving. Peas, tiny carrots, or a few 
cooked string-beans may be added to the stew. Or dump¬ 
lings may be made and arranged around the edge of the 
platter, if desired. 

—Good Housekeeping 

Chicken and Rice with Golden Sauce 
Cook a fowl until very tender and cut into neat, attrac¬ 
tive servings. Meanwhile, prepare two cupfuls of well- 
seasoned white sauce, using equal parts of milk and chicken 
broth and two tablespoonfuls of flour as the basis. Just 
before removing the sauce from the fire, add the beaten 
yolk of one egg and one teaspoonful of lemon-juice, stirring 
it rapidly. Combine with the chicken which has been re¬ 
heated in a double-boiler with four tablespoonfuls of the 
white sauce, lay on a hot, deep platter or chop plate, and 
surround with a ring of carefully boiled rice. Pour a little 
more of the sauce over it and serve, garnished with sprigs 
of parsley among the rice or with finely minced parsley 
sprinkled over the rice. 

—Good Housekeeping 
Uxbridge Fried Chicken 

Clean, wash, and simmer a large fowl until very ten¬ 
der. Let cool overnight in the broth. Next day, drain, 
wipe, and cut the fowl into neat servings, leaving the bone 
in pieces, such as the wing, side bone, second joint, etc. 
Sprinkle with salt, dredge with flour, and brown quickly 
in pork fat. Then arrange the fried chicken on a hot 
platter and surround with a ring of small, hot, baking- 
powder biscuit discs. Place a radish rose in the center of 
each biscuit disc, thicken some of the chicken broth, and 
pour around the meat, serving the remainder in a gravy 
boat. 


156 


—Good Housekeeping 



POULTRY 


Chicken Piquant 

Put two large slices of salt pork through the meat¬ 
chopper and fry in a hot skillet until the fat is fried out 
and the bits of pork are dry and brown. Skim out the 
pork and fry two minced onions in the fat until a light 
brown. Then remove the onions. Joint a fowl, dredge with 
flour and salt, and brown in the fat, turning frequently. 
Add 2 cups of canned tomatoes, two cloves, one teaspoonful 
of salt, one-fourth teaspoonful of pepper, and enough boil¬ 
ing water just to cover the chicken. Cover and let sim¬ 
mer one hour, stirring carefully that it may not stick. Then 
bake in a 400° F. oven for two hours or until very tender. 
Uncover the last half-hour of the time, that the sauce may 
become thick and rich. When ready to serve, remove the 
chicken and thicken the sauce slightly if it needs it. Pour 
around the chicken and garnish with parsley, tiny biscuits, 
or potato balls. 

—Good Housekeeping 
Savory Chicken 

Fry small individual servings of shaved ham until 
crisp. Place each serving of ham on a large round of toast 
and lay on each a neat, boneless piece of fried chicken, 
having the pieces of chicken and ham nearly uniform in 
size. Top each with a mushroom. Arrange the servings 
on a platter or chop plate, and just before taking to the 
table, put a tablespoonful of highly-seasoned tomato sauce 
carefully around the ham on the toast. One cupful of to¬ 
mato sauce is sufficient for six servings. Garnish the dish 
with parsley and serve at once, very hot. 

—Good Housekeeping 

Chicken Mexicaine 

Cut i cup of carrots into small pieces. Boil until ten¬ 
der. Simmer in 3 tablespoons of butter for ten minutes. 
Add 2\ tablespoons of flour. Reheat. Stir in 2 cups of 
brown stock, 2 cups of cooked chopped chicken, salt and 
pepper. Continue cooking until thickened and add 1 tea- 


167 



recipes 


spoon of kitchen bouquet and i tablespoon of lemon juice. 
Turn into a platter and cover top with croutons. Decorate 
with parsley. 


Chicken Pudding 

Open a large can of chicken and cut it in dice. Butter 
a baking dish and put the chicken in it. Over this pour 
the following mixture: Beat 2 eggs slightly, add 1 teaspoon¬ 
ful of salt, i teaspoonful of pepper, 2 cupfuls of milk, and 
can of corn. Put in a pan of hot water and bake at 350° 
F. until set. 

—Good Housekeeping 
Supper Chicken 

One cupful or less of coarsely minced chicken, obtained 
after you think your chicken has all been used. One cup¬ 
ful of diced potato, one cupful of tiny cooked onions or peas; 
combine lightly, sprinkle with salt, pepper and paprika, 
and add enough cream sauce (or sauce made with chicken 
broth) to moisten well; heat carefully in the double boiler, 
and at serving time pour into a hot shallow dish, or cover 
with crumbs and dot with butter, brown quickly and serve 
as an escallop. 

—Good Housekeeping 


Chicken Loaf 

Remove meat from neck and back of carcass, adding 
the skin and giblets put through the food chopper to mince 
fine. To one and one-half cups of finely chopped chicken 
add 

Two grated onions 

Three pimentos chopped fine 

One-half cup finely chopped green tops of celery 

One-half teaspoon thyme 

One teaspoon pepper 

One and one-half teaspoons of salt 

One cup very thick cream sauce 

One and one-half cups cooked rice 


158 



POULTRY 


Mix thoroughly. Now pack in a well greased and 
floured loaf-shape pan and bake in slow oven fifty minutes. 
Serve either hot or cold. 

Serve hot with parsley or egg sauce. 

Serve cold with tartar or mayonnaise. 

Turkey and Oysters 

Mix one cup each of bits of turkey, pieces of cooked 
celery and oysters, crumbs and seasoning. Butter a glass 
baking dish, put a layer of crumbs, then oysters on which 
sprinkle with bits of butter, salt and pepper, then celery, 
and then turkey. Repeat, if size of dish allows. Cover 
well with dried bread crumbs, dot with butter, pour over 
one-fourth of a cup of hot milk and cook in a good oven 
about half an hour. 


Chicken Hash 

This is a good way to use up odds and ends of chicken 
and cold vegetables. In the casserole, place 1 cup of cold 
string beans, ^ cup of diced celery, half a pimento, minced; 
1 small onion, sliced, and i minced carrot. Add 1^ cups 
of chicken meat, cut fine, and scraps from neck, back and 
wings. Add a teaspoon of salt. Pour over all 1 cup of 
chicken broth and i cup of strained tomato. Dot with 
butter, cover and bake for forty minutes. Amounts may 
be doubled. This is a recipe for a small family. 

Turkey Fritters 

Pick meat from carcass. Mince very fine. Now place 
in bowl 

Two cups flour 
One teaspoon salt 
One-half teaspoon pepper 
Seven-eighths cup of milk 
Three level teaspoons baking powder 
One and one-quarter cups of the finely minced tur¬ 
key or chicken meat 


159 



recipes 


One tablespoon grated onion 

Two tablespoons finely minced parsley 

One-eighth teaspoon thyme 

Beat to mix, drop by teaspoon in pan of hot fat. Cook 
for three minutes. Lift and drain; garnish with parsley 
and serve with parsley sauce. 

Deviled Egg and Turkey Salad 
Hard boil 3 eggs and remove shells. Cut in quarters, 
removing the yolks. Mash fine and add 

One teaspoon grated onion 
Three tablespoons finely minced parsley 
Three tablespoons finely grated cheese 
Three tablespoons fine breadcrumbs 
Two tablespoons mayonnaise 
One teaspoon salt 
One-half teaspoon white pepper 
One-half teaspoon paprika 

Mix and form into eight balls and use one to fill each 
quarter of the hard-boiled egg. 

Make nest lettuce and place in nest 

Six pieces cold roast turkey cut in inch pieces 
Eight pieces diced celery 

Mask with mayonnaise dressing and garnish with 
deviled egg. 

Scotch Snipe 

Cut leftover chicken or turkey in pieces of suitable 
size. Now place in soup plate 

Three tablespoons mayonnaise or cooked salad 
dressing 

One teaspoon grated onion 
Two teaspoons finely minced parsley 
Two tablespoons grated cheese 
Two tablespoons catchup 




160 




POULTRY 


Beat to mix and then dip in the prepared cuts. Roll 
lightly in flour. Now dip in beaten egg and milk and roll 
in fine breadcrumbs. Fry golden brown in smoking hot 
fat. Serve with mashed potatoes. 

Turkey a la King 

Place in saucepan 

Two cups of milk 

Seven level tablespoons flour 

One teaspoon salt 

One-half teaspoon white pepper 

One-half teaspoon grated onion 

Stir to dissolve and bring to a boil. Cook slowly for 
five minutes. Now add 

Two cups of turkey meat cut in inch pieces 
Four pimentos in bits 
Juice of i lemon 

Stir to blend and cook slowly until mixture is hot. 
Serve on toast. 


/ 0 


161 



Poultry Dressings 
Walnut Poultry Dressing 
Giblets 

1 loaf stale bread 
1 large onion, chopped fine 
1 cup celery, chopped fine 
1 cup walnut meats, chopped fine 
1 tablespoon prepared poultry seasoning 
Salt and pepper 

Cook giblets until tender and chop fine. Break bread 
into small pieces. Add giblets and other ingredients in 
order given. Moisten with liquid in which giblets were 
cooked, being careful not to get too moist, as dressing is 
better if a little dry. Stuff fowl with dressing and roast 
in the usual manner. 

Creole Stuffing for Turkey 

Four squares corn bread, 2 cups of cold boiled rice, 1 
large onion, chopped fine; 2 tablespoons of chopped parsley, 
2 tablespoons of chopped celery leaves, 1 teaspoon of salt, 
1 saltspoon of white pepper, 1 pint oysters, 1 pint water, 2 
tablespoons of flour, 2 tablespoons of butter. 

Boil the giblets in water until tender enough to chop. 
Brown onion in butter. Mash corn bread, mix with rice, 
add onion, giblets and gravy, all seasonings and then the 
oysters which have been chopped. The stuffing should be 
quite moist. Thoroughly stuff the turkey, rub with flour, 
salt and pepper and put in a hot oven. Baste with hot 
water, gradually adding enough for sufficient gravy. If 
you have more stuffing than your turkey will hold, bake it 
in a baking dish* 




162 


Puddings 

Date Pudding 

One cup of milk, 1 cup of bread crumbs, 1 cup of dates 
chopped fine, 1 cup of sugar, 1 egg, butter the size of an 
egg, 1 teaspoon of baking powder, 1 cup of nut meats. Bake 
30 minutes. 

Date Crumbles 

2 eggs well beaten 

1 cupful of sugar 

2 teaspoonfuls baking powder 
1 tablespoonful flour 

1 cupful of chopped walnuts 
1 cupful dates, cut small 

Mix all well together and spread on two greased p*e 
tins. Bake in a slow oven three-quarters of an hour. 
Crumble and serve in tall glasses topped with whipped 
cream or mix with whipped cream and serve. 

—Good Housekeeping 

Date Sponge 

1 cupful stoned and chopped dates 
£ cupful flour 
£ cupful sugar 
cupfuls milk 
1 tablespoonful butter 

3 eggs 

1 teaspoonful vanilla 

Scald the milk, mix together flour and sugar and add 
the milk gradually, stirring until smooth and thick. Cook 
over hot water for ten minutes, beat in the butter and cool. 
Add the egg yolks well beaten, the dates and flavoring, and 
fold in the whites whipped stiff. Turn into a buttered pud¬ 
ding dish, set in a pan of hot water, and bake for half an 
hour. Serve cold with hot lemon sauce. 

—Good Housekeeping 

163 


/ 


recipes 


Marshmallow Caramel Pudding 

1 thick slice bread 

£ cupful sugar 

1 pint scalded milk 

2 eggs 

1 tablespoonful butter 

1 teaspoonful vanilla 
Halved marshmallows 

The bread should be at least 24 hours old, and should 
be cut three and a half inches long, two and a half inches 
wide, and an inch thick. Soak it in water to cover till 
very soft. In the meantime, melt two tablespoonfuls of 
the sugar until caramelized, add the milk and butter, and 
cook gently till the caramel dissolves. Press the water 
from the bread and squeeze as dry as possible, add it to 
the milk and beat well. Stir in the eggs, well beaten; add 
the rest of the sugar and the vanilla. Pour into a buttered 
baking dish and bake in a very slow oven for f hour. When 
done cover the top with halved marshmallows and brown 
slightly under a quick heat. Serve hot with cream or coffee, 
flavored hard sauce, or cold with cream. 

—Good Housekeeping 

Surprise Pudding 

Whip one pint of cream and add to it f cupful cooked 
rice, two tablespoonfuls granulated gelatin which has been 
soaked in £ cupful of water for five minutes, and 1 teaspoon¬ 
ful of vanilla. Fold in carefully and then add 1 cupful of 
chopped walnuts, £ cupful of chopped figs, and £ cupful of 
chopped preserved candied ginger. Pour into a cold wet 
mold, chill and serve very cold. 

—Good Housekeeping 

Butter Scotch Pudding 

1 cupful brown sugar 

2 tablespoonfuls butter 

2 cupfuls hot milk 

. 164 : !l! 


cl 



PUDDINGS 


2 tablespoonfuls powdered sugar 

1 inch thick slice of stale bread 

2 eggs 

i teaspoonful salt 
Juice of i lemon 

1 scant teaspoonful vanilla 

Melt the brown sugar and the butter over the fire and 
cook till a dark brown, but not burned. Then pour over 
the mixture the hot milk and simmer for ten minutes. 
Meantime soak the bread in cold water till very soft, press 
all the water from it and crumble into tiny bits. Pour the 
milk, sugar and butter mixture ovep the bread and beat in 
the yolks of the eggs, the salt and the vanilla. Pour into a 
buttered baking dish and bake in a pan of water for 45 
minutes. Beat the whites of the eggs stiff and then add the 
powdered sugar and the lemon juice, beat again. Spread 
over the pudding and brown slightly in a cool oven. Serve 
warm or cold. 

—Good Housekeeping 


) a 


166 



Salads 

Mayonnaise Salad Dressing 
Have all ingredients cold. Beat whole egg lightly with 
Dover egg beater; pour in Mazola oil, continuing beating, 
and adding oil until dressing is light and fluffy but stiff 
enough to stand alone. Add salt, lemon juice and paprika to 
taste. One egg will take up between one-half and three- 
fourths quart of oil. This dressing will keep a week in the 
refrigerator if tightly covered in a glass jar, and can be 
made in a very few minutes. 

Luncheon Salad 
1 envelope gelatin 
1 cup cold water 
li cups boiling water 
\ cup lemon juice 
1 cup celery, cut in small pieces 
3 tart apples 
£ cup nut meats 
^ cup sugar 

Soak gelatin in cold water five minutes, and dissolve 
in boiling water. Add lemon juice and sugar. When mix¬ 
ture begins to stiffen, add apples, sliced in small pieces, 
chopped celery and broken nut meats. Turn into mold, first 
dipped in cold water, and chill. Accompany with mayon¬ 
naise dressing. This mixture may be served in cases made 
from bright red apples. 

Molded Fruit Salad 

Prepare one cup of lemon jelly. Now while the jelly 
is cooling, pare and dice 
One apple 
One orange 
One banana 

One-half cup of cocoanut 
Pulp of one grapefruit 

Add 

One-third portion of Caledonian cream 


166 



SALADS 


and pack in a mold, first rinsing the mold with cold water. 
Now pour over the prepared fruit the gelatin. Just as it 
is beginning to form, set away to mold. To serve, unmold, 
cut in slices and serve on crisp lettuce, garnished with the 
balance of the Caledonian cream. Garnish with segment 
of orange. 

Pineapple Jelly Salad 

1£ cupful pineapple juice 

1 tablespoonful granulated gelatin 

2 tablespoonfuls cold water 
$ small cream cheese 

2 bananas 

18 dates (or raisins) 

Lettuce 

i cupful mayonnaise dressing 
1 teaspoonful lemon juice 

The pineapple juice should be that left from a can of 
sliced pineapple. Bring the juice to a boil and pour it over 
the gelatin which has been soaked in the cold water. Add 
the lemon juice and pour it into a flat wet mold so that the 
mixture will be about an inch thick. A bread pan is good 
for this purpose. When firmly jellied, cut in cubes and 
combine with the bananas diced and the dates filled with 
the cream cheese and each cut in three pieces. Large raisins 
may be used in place of the dates. Arrange on nests of let¬ 
tuce and serve with the mayonnaise dressing. 

—Good Housekeeping 

Pineapple and Pistachio Salad 

Sliced pineapple 
\ cup chopped pistachio nuts 
White mayonnaise 
Lettuce leaves 
Celery 

Arrange lettuce leaves on individual salad-plates and on 
this place a ring of pineapple. Cut the well-blanched cel¬ 
ery in small pieces and sprinkle with lemon-juice and let 


167 



_ recipes _ 

stand until chilled. Mix the pistachio nuts that have been 
blanched and pounded to a paste or chopped fine into the 
mayonnaise. Fill the hole in the pineapple ring with the 
chopped celery; cover with the mayonnaise-nut mixture. 
Garnish with halved pistachio nuts. 

Concordla Pineapple Salad 

Lay slices of canned Hawaiian pineapple on crisp let¬ 
tuce on the required number of individual salad plates. 
Fill the cavity of each slice of pineapple with finely diced 
cucumber moistened with highly seasoned mayonnaise in 
the proportion of one cupful of diced cucumber to one-fourth 
cupful of mayonnaise. Cross two narrow strips of red or 
green sweet pepper over the center of each slice of pine¬ 
apple. Serve with more mayonnaise dressing. 

—Good Housekeeping 

Banana and Mint Salad 

6 small bananas 

1 tablespoonful lemon juice 
Lettuce 

\ cupful mayonnaise dressing 

2 tablespoonfuls chopped mint 
£ cupful chopped nuts 

Remove the skins from the bananas and cut them in 
halves, lengthwise. Place them on beds of crisp lettuce 
and sprinkle with a few drops of lemon juice and the 
chopped mint. Garnish with the mayonnaise or other pre¬ 
ferred salad dressing with which the nuts have been mixed. 

Lamb Aspic Salad . 

1 cup cooked lamb 
1 teaspoon mint juice 
1 pint aspic 
1 cup mayonnaise 
i cup cooked peas 
1 cucumber 

Lettuce and olives 

168 


IV 





SALADS 


The aspic may be made by the addition of gelatin to 
any clear meat stock. A tablespoon of gelatin to a pint of 
stock ought to make a firm enough jelly to slice down nicely. 
This aspic should be well seasoned. Cut the cucumber up 
into cubes and add the cooked lamb; when the aspic begins 
to jelly, stir in the vegetables and mayonnaise, and pour 
into square or brick mold. If preferred, the mayonnaise 
may be added to the vegetables and the meat to the aspic, 
and the two arranged in alternate layers in the mold, with 
the aspic on top and bottom. 

—Good Housekeeping 

Meat Salad 

Soak i envelope gelatin in £ cup cold water ten min¬ 
utes. Take one cup of any left-over stock, bouillon or di¬ 
luted gravy, bring to the boiling point and add dissolved 
gelatin. Pour in square mold, and when mixture begins 
to stiffen, add one cup of any cold chopped meat at hand 
(veal, ham, beef, or chicken seasoned well). Also mold in 
a little red or green pepper, celery, onion if desired, or pars¬ 
ley. Chill and cut in slices for serving. 

Sweetbread Salad 

Prepare two pairs of sweetbreads and parboil in salted, 
slightly acidulated (use vinegar) water for twenty minutes. 
Then drain, plunge in cold water and again drain. Chill 
on the ice, remove any membrane and cut in dice. Add 
half as many cooked mushroom caps as you have sweet¬ 
breads, and for 2 cups of the combined mixture add 3 table¬ 
spoons of cress and ^ cup of chopped celery. Dust lightly 
with salt and paprika, moisten with a mayonnaise dressing 
and heap in a mound on a salad platter. Surround with a 
border of heart lettuce leaves and garnish with sliced stuffed 
olives and cooked asparagus tips. 

Salad Victoria 

1J cupfuls diced chicken 
3 small tomatoes 
1 cupful cooked string-beans 


//■ 


169 



recipes 


^ cupful cold, boiled rice 
1J teaspoonfuls salt 
J teaspoonful pepper 
1 tablespoonful tarragon vinegar 
3 tablespoonfuls salad oil 
Lettuce 
Mayonnaise 

Peel the tomatoes and cut in small cubes; also cut the 
string-beans very small. Mix the chicken, vegetables, and 
rice together and add the seasonings, vinegar, and oil. Chill 
thoroughly and arrange in neat mounds on nests of crisp 
lettuce. Pass mayonnaise dressing in a separate bowl. 

—Good Housekeeping 

Molded Egg Salad 

6 eggs 

^ teaspoonful salt 
J teaspoonful pepper 
Lettuce 

| cupful mayonnaise dressing 
3 large tomatoes 

Hard-cook the eggs. Cool them slightly, and while 
still warm, shell them and force through a potato-ricer. 
Add the salt and pepper and pack the riced egg down firmly 
into two glasses. Chill thoroughly and remove from the 
glasses by running a knife or spatula around the edge. It 
will then be possible to cut the egg into neat slices. Peel 
and chill the tomatoes and cut into thick slices. Lay one 
of these on a nest of lettuce and place a slice of egg on top. 
Pour a large spoonful of mayonnaise over all and serve. 
This amount will serve eight people. 

—Good Housekeeping 
A Hearty Salad 

A good salad is made with cup of chopped celery cut 
in small dice, 1 cup of cooked green peas and § of a cup of 
finely diced cooked ham. Mix this with a good French dress- 




170 




SALADS 


ing and press into small molds or after dinner coffee cups 
and set in the icebox to chill. Unmold on crisp lettuce leaves 
and garnish each salad with a small diamond shaped piece 
of green pepper. 


Marshmallow Salad 

After peeling and removing the white skin from two 
grapefruit, arrange them on crisp lettuce leaves. Cut one 
dozen fresh marshmallows into small pieces and marinate 
five minutes in French dressing. Drain and put them over 
the grapefruit, heaping a little mayonnaise on top of each 
portion. Garnish with a little chopped red pepper. This 
salad is also delicious when made with pineapple instead of 
grapefruit. 

Malaga Salad With Pineapple Dressing 

This requires fresh or canned pears, one-half for each 
serving, with a cupful of Malaga grapes to three servings. 
Place halves of pears, cored and with the cavity uppermost, 
in nests of lettuce, fill with the halved and seeded grapes 
and pour pineapple dressing over them. 

For the latter, melt a generous tablespoonful of butter 
with a scant tablespoonful of flour, and cook until smooth, 
pour a cupful of canned pineapple juice over the mixture 
and stir till thick; add two tablespoonfuls of sugar, the 
well-beaten yolk of one egg, a tablespoonful of lemon juice 
and a dash of paprika. Cook a moment, then remove from 
the fire and pour over the stiffly beaten white of the egg. 
Cool and fold in a cupful of whipped cream. 

Jane's Orange Jelly Salad 

Prepare one quart of orange jelly, using one cupful of 
cold water, two cupfuls of hot water, one-half cupful of 
orange juice, the juice of one lemon, one-half cupful of sugar, 
and two tablespoonfuls of granulated gelatin. Fill a ring 
mold half full of this mixture and let stand in the refriger¬ 
ator until it begins to thicken. Meanwhile, soften a small 
package of cream or Neufchatel cheese with a little cream 


171 



RECIPES 


or top milk and form into tiny balls. When the jelly in the 
mold has begun to set, arrange these balls of cheese at regu¬ 
lar intervals in the mold. Add the rest of the gelatin mix¬ 
ture and set on the ice until perfectly stiff. When ready 
to use, unmold on a bed of lettuce. Fill the center and gar¬ 
nish the outside of the mold with white California cherries, 
the pits of which have been removed and replaced with fil¬ 
berts or hazel nuts. Dress with mayonnaise and serve at 
once, very cold, with browned crackers. 

Margaret’s Salad Mousse 

Combine lightly one cupful of stiff mayonnaise and 
three cupfuls of stiffly whipped cream. Dissolve one tea¬ 
spoonful of granulated gelatin in two tablespoonfuls of boil¬ 
ing water and stir carefully. Add this to the mayonnaise 
together with one and one-half cupfuls of mixed fruit cut 
in dice; pineapple, oranges, pitted cherries, and strawber¬ 
ries suggest a possible combination. Pack the mixture 
solidly in a well-chilled mold which should be covered with 
buttered paper, buttered side up, and the cover to the mold. 
Bury the mold in cracked ice and salt, using one part of salt 
to four parts of ice, and allow to stand for four hours. Un¬ 
mold on crisp lettuce leaves and serve with mayonnaise and 
browned crackers. 

—Good Housekeeping 
Molded Spinach Salad 

Cook spinach in its own juices until tender and rub 
through a coarse colander or chop fine. To two cupfuls add 
one teaspoonful of salt, one-eighth teaspoonful of pepper, 
and one-fourth teaspoonful of sugar; press it into oiled in¬ 
dividual molds and set in a cold place to chill. When re¬ 
quired, unmold, on white lettuce leaves on which have been 
laid rounds—a little larger in diameter than the molds of 
spinach—cut from slices of cold tongue or ham. Prepare a 
dressing of thick mayonnaise with which has been mixed 
at the last moment a small proportion of drained piccalilli 
or a tablespoonful each of chopped olives and whole capers. 

172 


c 




SALADS 


Top each mold with a teaspoonful of the dressing and use 
more as a garnish. 

—Good Housekeeping 


Vegetable Peonies 

Select six medium and uniform-sized beets and cook 
until tender. Slip off the skins, hollow out to form cups, 
and with a sharp knife cut out V’s so as to leave the rest 
in petals. Brush the hollowed-out beets with three table¬ 
spoonfuls of melted butter to which one-half teaspoonful of 
salt, one teaspoonful of vinegar, and one teaspoonful of 
sugar have been added. Then fill the cups with buttered 
and highly-seasoned, cooked, diced carrots, about two cupfuls 
being sufficient. Place in a hot oven to heat thoroughly 
and serve. Cold cooked peas, potatoes, or salmon and po¬ 
tato salad may be used instead of the carrots, if the com¬ 
bination is to be used as a cold salad. Use dressing liber¬ 
ally and place on crisp lettuce. 

—Good Housekeeping 

Candlestick Salad 

6 slices pineapple 
3 bananas 
1 green pepper 
6 Maraschino cherries 
Cocoanut 

For each serving, place one slice of pineapple, as the 
base of the candlestick on a leaf of lettuce. Insert one-half 
a banana cut crosswise in the cavity of the slice of pineapple, 
in an upright position. In the side of the banana stick a 
curved strip of green pepper cut about one-eighth of an inch 
wide to simulate the handle, and on top of the banana place 
a Maraschino cherry or a strawberry, when in season, keep¬ 
ing it in position with a toothpick. Stick a bit of shredded 
cocoanut in the cherry for a wick. Surround the lettuce 
leaf at the base of the candlestick with fruit salad dressing. 

—Good Housekeeping 


If 


173 



recipes 


Date Salad 
1 cupful dates 

i cupful ground American cheese 
3 tablespoonfuls ground walnut meats 
1 cupful diced celery 
1 cupful diced apples 
1 tablespoonful lemon juice 

Mix together the cheese and nuts, and stuff the dates 
allowing them to stand several hours. Then slice them, 
sprinkle the apples with lemon juice as soon as cut, add the 
dates with the celery and mix all thoroughly with boiled 
salad dressing to which has been added an equal quantity 
of sweet or sour whipped cream. 

—Good Housekeeping 

Butterfly Salad (Individual) 

1 slice canned pineapple 
1 slice orange 
1 slice apple, unpared 
\ Malaga or Tokay grapes 
Strips of pimento 
Chopped nuts 

Cut the pineapple slice in half and place the round edges 
together on the plate on which it is to be served. Over this 
fit the slice of apple, with the core removed but the skin 
left on. On top of this fit the orange slice, which has been 
allowed to stand with a little sugar, for at least fifteen min¬ 
utes. Form the butterfly’s body from the grape and a strip 
of pimento and the feelers of pimento. Garnish with 
lettuce and sprinkle with nut meats if desired. 

—Good Housekeeping 

California Salad 

Use the large white California grape and the deeper- 
hued Tokay, with an equal quantity of orange pulp. Wash, 
drain and halve the grapes and remove the seeds; divide the 


174 




SALADS 


oranges into sections, and carefully cut each section in halves 
crosswise. Mix the fruits and serve in lettuce hearts with 
lemon French dressing, to which two tablespoonfuls of 
grated Roquefort cheese have been added, also plenty of 
paprika. 

—Good Housekeeping 
Peach and Pecan Salad 

Pare and halve large, firm freestone peaches and re¬ 
move their pits; place each half on a plate covered with 
white inside leaves of head lettuce and fill the cavities with 
whipped cream dressing to which a few coarsely chopped 
pecans have been added. Top with a star of pimento and 
serve ice cold. 

—Good Housekeeping 

California Waldorf Salad 

Simmer or steam one-half cupful of medium-sized 
prunes until just tender. Cool, remove the pits, and cut 
into small pieces. Pare and core three medium-sized apples 
and cut into small cubes. Combine the prunes and apples 
and add one-fourth cupful of chopped walnut meats and 
one-half cupful of seedless raisins. Mix together six table¬ 
spoonfuls of French dressing and three tablespoonfuls of 
currant jelly and beat well. Then combine the appples, 
walnuts, prunes, raisins, and the dressing and serve on 
crisp lettuce leaves. 

—Good Housekeeping 
Alligator Pears de Luxe 

Cut each pear in halves, remove the seed, and pour into 
each cavity two tablespoonfuls of a dressing made as fol¬ 
lows : Over a small piece of ice in a bowl pour one-half cup¬ 
ful of salad oil. Add two tablespoonfuls of wine vinegar, 
one and one-half teaspoonfuls of Worcestershire sauce, 
three-eighths teaspoonful of salt, one-fourth teaspoonful of 
paprika, and one-eighth teaspoonful of pepper. Beat with 
a fork until smooth and thick. See that the fruit and all 
the ingredients are ice-cold. 

—Good Housekeeping 
175 


/ 



recipes 


Strawberry Salad 

Use i box of strawberries 
Dice 2 bananas 
One large apple, diced 
Juice of 1 orange 

Allow to blend and then turn on crisp leaves of lettuce 
and serve with whipped cream and marshmallow dressing. 

Whipped Cream and Marshmallow Dressing 

Whip i cup of cream and add: 

Two tablespoons of sugar 

Four tablespoons of marshmallow whip 

One tablespoon of lemon juice 

Beat well to blend. 

Jellied Strawberry Salad 

One and one-half cups halved strawberries, 1 cup boil¬ 
ing water, i cup sugar, juice 1 lemon, 1 tablespoon gela¬ 
tin, softened in 2 tablespoons cold water, lettuce, mayon¬ 
naise or whipped cream, salad dressing. 

Let the gelatin stand in the cold water for five min¬ 
utes. Then add it with the sugar to the boiling water. Stir 
in the lemon juice and then set the mixture aside until it 
begins to stiffen. Stir in the strawberries. Transfer to 
small molds which have been lightly rubbed with salad oil, 
and when stiff, unmold on individual plates and for serving 
garnish with lettuce and mayonnaise. This salad is par¬ 
ticularly delicious when accompanied with tiny balls of 
cream cheese. 

Frozen Fruit Salad 

Take equal portions of bananas, peaches, white grapes, 
halved and seeded, and pineapple, with a few blanched and 
shredded almonds. The larger fruits should be diced, mixed 
with the nuts and grapes, and then moistened with the dress¬ 
ing to be presently described. Mix gently, then place the 
salad in the can of the ice-cream freezer and pack in ice 




SALADS 


and salt and leave to freeze without turning and without the 
dasher or crank. The salad must not become solid, but 
should be served while in the frappe stage. It may be ar¬ 
ranged on lettuce leaves or in the halves of chilled canta¬ 
loupes. Garnish with strips of Maraschino cherries or 
with whole raspberries. 

The meringue dressing for this salad is made by cook¬ 
ing to a thick sirup one cupful of sugar and one-half cupful 
of water; when the mixture threads, pour it slowly over the 
beaten yolks of two eggs, beating all the time; then whip 
in the stiffly beaten whites of the eggs. Cook the dressing 
for two or three minutes; finally add the juice of one lemon 
and chill the dressing thoroughly. 

Flora Salad 

Flora salad is made of equal quantities of diced ripe 
or canned pineapple, halved and seeded white grapes and 
quartered marshmallows. Mix together and moisten with 
a very little meringue dressing, pile on large nasturtium 
leaves and top each serving with a deep-hued nasturtium. 
Pass additional dressing with the salad, and tiny salt wafers 
spread with pimento cheese. 

Tutti-Frutti Salad 

Cherries, pineapple and oranges are used in equal parts, 
with a few dates and large seeded raisins. Pit the cherries 
and dice the pineapple and oranges, sprinkle with sugar and 
chill for an hour; then mix with the dates and raisins, add 
half a cupful of chopped English walnuts, and moisten well 
with whipped cream or meringue dressing. 

Whipped Cream Salad Dressing 

Whipped cream salad dressing may be prepared in quan¬ 
tities to last for several weeks. Beat two eggs to a foam 
and to them add four tablespoonfuls of sugar, one scant 
tablespoonful of mustard, four of vinegar, a teaspoonful of 
salt and half a teaspoonful of paprika. Cook these ingre- 


I 


w 


177 



RECIPES 


dients over hot water until quite thick, then set away to 
cool. Two heaping tablespoonfuls thoroughly beaten wit., 
cupful of whipped cream will serve five or six. 

Tomato With Pineapple 

Small, round, red tomatoes are scalded, pared and 
chilled, and hollowed like cups. Then the ripe pineapple 
is diced and mixed with a few walnut meats chopped, and a 
lemon French dressing. The tomatoes are sprinkled lightly 
with salt on the inside, then filled with the fruit and nut 
mixture, placed on cress-wreathed plates and served ice 
cold. 

Tomato and Cabbage Salad 

1 small, firm head cabbage 
3 medium-sized tomatoes 
Lettuce 

1 finely chopped onion 
1 medium-sized cucumber 
1 small green pepper 
Salad dressing 

Shred the cabbage finely and add to it the onion and 
one-half the green pepper chopped, and one-half of the cu¬ 
cumber diced. Mix well with either French dressing or 
boiled salad dressing, as preferred. Whichever is used, be 
sure that it is well seasoned. Peel the tomatoes and cut 
them in eighths. Pile the cabbage mixture in a salad bowl 
on leaves of lettuce and garnish with the tomatoes, the rest 
of the cucumber sliced, and the rest of the pepper cut in 
strips. 

—Good Housekeeping 
A Tomato Salad 

Plenty for six servings 

Soak i envelope gelatin in i cup cold water ten min¬ 
utes. Take 1J cups of any left-over tomato stew or soup, 
bring to the boiling point and add dissolved gelatin. Sea¬ 
son well. A little chopped onion, pepper or celery may be 



178 




SALADS 


added for flavor. Strain, turn into mold and chill. Cut 
in thin slices and serve on lettuce leaves with mayonnaise, 
or mold in individual cups. If any hard boiled eggs are 
at hand, place in bottom of small cups and fill with the to¬ 
mato mixture. Or the tomato jelly may be molded in a 
thin sheet, cut in squares, spread with cream cheese and 
put together sandwich fashion. 

Grapefruit and Tomato Salad 
Remove the tops from firm tomatoes and scoop out all 
the pulp. Mix the tomato pulp with the pulp of two grape¬ 
fruits, one stalk of diced celery, and one chopped pimento. 
Fill the tomato shells with the mixture, garnish with nut- 
meats, and serve with mayonnaise dressing. 

Salad Piquant 
1 small head lettuce 
1 medium-sized cucumber 
4 tablespoonfuls cream 
J teaspoonful white pepper 

1 package cream cheese (3 ounces) 

£ teaspoonful salt 

2 tablespoonfuls lemon juice 

1 teaspoonful powdered sugar 
6 kumquats 
J teaspoonful paprika 

Slice the cucumber thinly and cover with cold, salted 
water. Let stand in a cold place an hour. Drain and dry 
thoroughly. Thin the cream cheese with the cream; add 
the salt, white pepper, paprika, powdered sugar, and lemon 
juice. Arrange the lettuce leaves on salad plates, put the 
cucumber slices into the cheese dressing, and apportion to 
each plate, spreading well over the lettuce nests. Then cut 
the kumquats in very thin slices and scatter them over the 
salad, allowing one for each serving. Served as a dinner 
salad with the meat course, or alone with crisp crackers, or 
with cold meats for luncheon, it is a cool, satisfying, and ex¬ 
tremely decorative salad. Do not add any further dressing. 

—Good Housekeeping 


i V. 


179 



recipes 


Molded Beet Salad 

To two cupfuls tiny boiled beets, add 2 tablespoonfuls 
vinegar, 1 teaspoonful salt, 1 teaspoonful sugar, 2 table¬ 
spoonfuls grated horseradish and | cupful of hot water. 
Heat thoroughly, and then add 1£ tablespoonfuls granulated 
gelatin, which has been softened in £ cupful of cold water. 
Set away to chill, cut in cubes and serve on lettuce with 
mayonnaise. 

Pecan Salad 

Soak 1 tablespoonful granulated gelatin in cold water 
for five minutes and dissolve it with 4 tablespoonfuls of 
sugar in 1 cupful of boiling water. Add £ cupful of grape¬ 
fruit juice, fill individual molds half full, place on top a 
layer of sliced olives with a whole pecan meat in the center. 
Let stand until firm. Over this pour more of the jelly mix¬ 
ture which has begun to set and £ cupful of diced celery on 
top. Let harden, and turn out on beds of lettuce. 

Banana and Celery Salad 

6 small bananas 
6 tablespoonfuls peanut butter 
6 pieces celery 

Stuff the celery with the peanut butter and then cut 
into small pieces. Arrange on beds of lettuce with the 
bananas either sliced or diced. Serve with mayonnaise 
dressing. 

—Good Housekeeping 


Prune Salad 

Soak 1 cupful of cleaned prunes in 3 cupfuls of cold 
water overnight. Then cook in the same water slowly for 
10 minutes. Drain and carefully remove the pits from the 
prunes. Measure £ cupful of walnut meat halves and stuff 
the prunes placing 1 walnut meat half in each prune. Final¬ 
ly chop the remainder of the walnuts and roll the prunes 
in them. Arrange on lettuce, sprinkle with £ cupful of 
grated cheese and top with mayonnaise dressing. 

—Good Housekeeping 


180 





SALADS 


Prunes a la Brussel 

Soak and steam large California prunes till tender, 
but in no sense mushy. Then chill them and remove the 
pits from a slit cut across one end, taking great care not 
to break the prunes during this operation. Chop a few 
stalks of celery very fine, then place in iced lemon water 
to blanch and chill. Dry the celery well, mix it with a few 
pecan meats ^hopped fine, moisten with French dressing to 
which a few grains of cayenne have been added, and fill the 
prunes with the mixture. Serve standing upright with a 
fleck of pimento on the top for garnish. 

—Good Housekeeping 

Cheese Balls and Watercress 

2 cupfuls cottage cheese 
J cupful chopped nuts 
i cupful tomato catchup 
1^ teaspoonfuls salt 
i teaspoonful paprika 
1 bunch watercress 

1 cupful mayonnaise dressing 

The cottage cheese should be very dry and unsalted. 
Mix it with the catchup, salt, paprika, and chopped nuts. 
Chill thoroughly and form into small balls. Place three or 
four balls on a bed of crisp watercress and serve ice-cold 
with the mayonnaise dressing. This recipe will serve eight. 

Spinach Salad 

2 pounds spinach 
1 small onion 

f cupful finely cut celery 

1 cupful French dressing 
Lettuce 

2 hard-cooked eggs 
Salt 

Wash the spinach very thoroughly and cook in its own 
juices with one teaspoonful of salt until tender. Drain and 

181 


/ 



RECIPES 


chop. Chill and add the onion finely chopped and the 
celery. Moisten with the French dressing which has been 
highly seasoned. Place in individual molds, chill thoroughly 
and turn out on lettuce leaves. Garnish with the hard- 
cooked eggs cut in eighths lengthwise. 

—Good Housekeeping 

Egg and Spinach Salad^ 

4 hard-boiled eggs 
1 teaspoon gelatin 
1 cup good stock 
1 pint cooked spinach 
Salt and pepper 

Slice the eggs. Soak the gelatin in a little cold water 
and stir into the hot soup stock, season well with salt and 
pepper. Chop up the stewed spinach, and stir into the 
aspic when it begins to jelly. Pour some of this into a 
mold, then add a layer of eggs, then another layer of the 
spinach, and repeat, having the last layer of the spmac 
aspic. Chill and slice down and serve as a luncheon dish, 
or with mayonnaise as a salad. 

Olive and Egg Salad 

One cup diced and stoned green olives, 1 cup diced 
celery, 1 teaspoon onion juice, 1 teaspoon chopped parsley, 
2 tablespoons French dressing, 4 hard cooked eggs, 1 tea¬ 
spoon chopped capers or chopped pickles, salt and peppei, 
lettuce, boiled salad dressing. 

Combine the olives, celery and onion juice with a mea¬ 
sure of French dressing. Hard cook the eggs; cut them 
into halves crosswise, mash the yolks and season with salt, 
pepper and the chopped capers or pickles. Divide the olives 
in five mounds of lettuce leaves, refill the cavities in the 
whites of the eggs with the seasoned yolks; place half an 
egg on top of each mound of olives and serve with boiled 
salad dressing passed in a separate dish. 


182 





SALADS 


American Beauty Salad 

medium-sized beets 
pound cottage cheese 
tablespoonfuls cream 
Lettuce 
Salt 

teaspoonful white pepper 
teaspoonful paprika 
Mayonnaise dressing 

Wash the beets and boil until tender. Remove skins 
and chill. Scoop out the center. Season the cottage cheese 
with the pepper and paprika and add salt if not already 
salted sufficiently. Moisten with the cream. Fill the beets 
with this mixture. Garnish with bits of beet taken from 
the center, and place on beds of crisp lettuce. Serve with 
mayonnaise dresing. 

—Good Housekeeping 

Lettuce Rolls 

head lettuce 
cupful cottage cheese 
cupful seedless raisins 
cupful chopped walnut meats 
cupful mayonnaise 
Salt 

Mix together the cottage cheese, raisins and nuts. Add 
the mayonnaise and blend thoroughly. Add salt, if needed. 
Use the larger leaves of crisp lettuce; spread them with 
the cheese mixture and roll up like a jelly roll. This re¬ 
cipe will make about twelve rolls. In season tie each roll 
with a long-stemmed nasturtium. Place two rolls on each 
salad plate with the flowers on top and some of the tiny 
leaves of lettuce between. Clover blossoms may also be 
used, but the rolls will stay together without any tying. 
In the latter case arrange a strip of pimento around each 
roll. Little wooden toothpicks may be used to fasten the 
rolls, if desired. 


1 

1 


* 


V 


183 


—Good Housekeeping 



recipes 


Pepper Salads 


I. Mix i cup minced nuts, a 10-cent cream cheese and 
a tablespoon of butter. Fill the pepper shell. Cut thin 
slices with a sharp knife. You will have a green clove¬ 
shaped rim with a cheese center. Place on a lettuce bed 
and dress with mayonnaise. 

II. Arrange a bed of lettuce leaves.. Make small 
cheese balls and heap in center. Ring this with shredded 
green peppers. Around this arrange a row of cheese balls 
and on the outside another ring of peppers. Use a thick 
French dressing with this salad. 



184 





Sandwiches 

Cream Chicken Sandwiches 

Melt three tablespoonfuls of butter, blend in three 
tablespoonfuls of flour and gradually blend in one cooked 
white onion pressed through a sieve and one cupful of rich 
milk. Cook until thick, stirring constantly, and add three- 
quarters of a cupful of the chopped chicken and one-quar¬ 
ter of a cupful of minced celery. Remove from the fire, 
fold in the stiffly whipped whites of two eggs and flavor 
with lemon juice, salt and white pepper to taste. Turn 
into an oblong mold that has been rinsed with cold water 
and let stand for 12 hours in the ice chest. Turn out, cut 
in slices and use the filling with a bit of chickory or ro- 
maine between alternate slices of buttered white and gra¬ 
ham bread. Small pointed dinner rolls or baking powder 
biscuits, split open and buttered, may be substituted for the 
bread. 

Club Sandwiches of Tearoom Fame 

For each sandwich, toast two slices of bread carefully, 
and spread with butter. On one slice of toast lay crisp, 
fresh lettuce, then a layer of ripe tomatoes, a layer of sliced 
chicken, and another layer of lettuce. Cover with a rich 
salad dressing; top with two or three crisp bacon curls, 
and cover with the other slice of toast. 

Cheese Club Sandwiches 

These may be made from any preferred variety of 
cheese. For the filling for an individual sandwich use two 
slices of peeled chilled tomato, one thin slice of cheese, a 
lettuce leaf dipped in mayonnaise dressing, two rashes of 
broiled bacon and a teaspoonful of shredded cabbage. 
Arrange between buttered slices of rye bread. 

Baked Bean Sandwiches 

For an individual sandwich, toast and butter two 
slices of Boston brown bread and use as the filling two 


i y 


185 


RECIPES 


slices of peeled chilled tomato, a generous layer of cold 
baked beans, two slices of broiled bacon, a lettuce leaf 
dipped in Russian dressing and a quarter of a tablespoon¬ 
ful of grated Bermuda onion. Serve the toast hot and the 
filling icy cold. 

Walnut Roulettes 

Cut 8 thin slices of very fresh bread and remove crusts. 
Cream 4 tablespoons butter, add i cup chopped walnut 
meats and salt to taste. Spread on bread and roll into 
cylinders. 

Scotch Woodcock 

Rub two hard boiled eggs through a sieve into a bowl 
and add: 

One-half cup of grated cheese 
One-half cup of finely minced parsley 
One teaspoon of grated onion 
Four tablespoons of mayonnaise 
One-half teaspoon of salt 
One-fourth teaspoon of pepper 


Mix and then spread one-half inch thick for sandwich 


filling. 


All Fruit Filling 


Put through the food chopper: 

Four ounces of prunes, with stones removed. 
Two ounces of apricots 
One-half package of seeded raisins 
One cup of nuts 


Then add three tablespoons of honey to make smooth. 


Brown Bread Sandwiches 

One slice of Boston brown bread for each guest; spread 
with favorite soft cheese leaving rim on outside of brown 
bread, in center place round slice of dill pickle topped with 
pimento; this may be garnished with capers or truffles; 
serve on lettuce. Other attractive open sandwiches are 
fresh tomato and goose liver or chicken sandwich. 




186 






SANDWICHES 


Sandwich Delight 

Twelve slices graham bread, 2 packages of cream 
cheese, 1 cup thick strawberry jam, J cup milk. Spread 
bread, butter on one side, cream cheese mixed with milk 
and salt on the other. Spread cheese with strawberry jam 
and top with other slice of bread. 

Walnut and Olive Sandwich Filling 

Mix equal parts of walnut meats and ripe olives 
chopped fine, with enough mayonnaise to spread. Sand¬ 
wich filling: One-half cup walnut meats chopped fine, \ 
cup sharp Eastern cheese, grated; J teaspoon salt, \ tea¬ 
spoon dry mustard, ^ teaspoon paprika. Mix with enough 
mayonnaise to spread. 

Fruit Sandwich Filling 

Place through the food chopper: 

One-half package of seeded raisins 
One-half pound of prunes, stoned 
One cup of shelled nuts 

Turn in a mixing bowl and add sufficient honey or 
syrup to make a stiff spreading mixture. This usually re¬ 
quires about three tablespoons of honey or sirup. 

San Salvador 

Place in a mixing bowl: 

Two-thirds cup of cottage or pot cheese 
One-half cup of finely chopped nuts 
Two-thirds cup of finely chopped celery 
One red pepper, chopped fine 
Four tablespoons of mayonnaise 

Season to taste and mix to a blend. 

Oriental 

Place through the food chopper: 

One-half cup of cocoanut 
One-quarter package of seeded raisins 

187 


I 




RECIPES 


One-half cup of preserved ginger 
One-half pound of prunes, remove stones after 
weighing 

Juice of one lemon 
Mix to a smooth paste. 

Cheese 

Place in a mixing bowl 

One cup of grated cheese 
One teaspoon of grated onion 
Three tablespoons of finely minced parsley 
Four tablespoons of mayonnaise 
One-half teaspoon of mustard 

Mix to a smooth blend and use. 

Egg and Cheese 

Rub two hard-boiled eggs through a sieve, 

One-half cup of grated cheese 
One-half onion grated 
One-quarter teaspoon of mustard 
Two tablespoons of finely minced parsley 
Four tablespoons of mayonnaise 
Seasoning to taste. 

Mix to a smooth blend and use. 

Cheese a la Versailles 
Place in a mixing bowl 

One cup of cottage or pot cheese 
One-half teaspoon of salt 
Four tablespoons of orange marmalade 
Two tablespoons of finely minced parsley 

Mix to a smooth blend. 



188 




SANDWICHES 


Chicken Sandwich Belvidere 

Place in a mixing bowl 

Two-thirds cup of finely chopped chicken 
One-half cup of finely chopped celery 
One-quarter cup of fine chopped walnuts 
One-half green pepper, chopped fine 
One-half teaspoon of grated onion 
Four tablespoons of mayonnaise 

Mix to blend and season to taste. 

Sandwich Novelty 

One small onion, nine olives, one green pepper, one 
chow chow pickle, one cupful of grated cheese, bread and 
butter. Chop fine all the ingredients excepting the bread 
and butter. Then add enough mustard dressing from the 
chow chow to form a paste when mixed with the other 
things. Spread on thin slices of buttered bread. 

Nasturtium Sandwiches 

Use two-thirds blossoms and one-third leaves. Lay 
on thin slices of buttered bread, brown or white, cover with 
another slice and cut into small oblong form. Pile in log 
cabin fashion on a dainty doily. 

Cheese Sandwiches 

Season grated cream cheese with a little salt and pep¬ 
per, and spread on thinly sliced bread. Equal parts of 
grated cheese and chopped English walnut meats also make 
a fine filling for sandwiches. 

Nut and Celery 

Chop sufficient celery very fine to measure one cup. 
Place in bowl and add 

Two-thirds cup of nuts, chopped fine 
One-half green pepper, chopped fine 
One-quarter grated onion 

189 


/ 





recipes 


One teaspoon of salt 
One-half teaspoon of paprika 
One-half cup of mayonnaise dressing 
Mix to blend. 

Salmon Souffle Filling 

Open a can of salmon, remove the skin and bones and 
rub the fish through a sieve. Now add: 

One onion 

One green pepper 

One red pepper 

Six branches of parsley 

One stalk of celery 

Chop sufficiently fine to rub through a sieve. Season 
to taste and then add: 

Two-thirds cup of thick mayonnaise dressing 
One-half cup of whipped cream, whipped stiff 

Blend well. 

Tuna Fish a la California 

Open a can of tuna fish and turn it into a dish. Drain 
well and then mash fine. Now chop until sufficiently fine 
so that the mixture can be rubbed through a sieve: 

Two sweet red peppers 
Two green peppers 
Four branches of parsley 
One-half cup of capers 

Add to the prepared tuna fish with: 

One-half cup of thick mayonnaise dressing 
One-half teaspoon of mustard 
One-half teaspoon of salt 
One-half teaspoon of pepper 

Mix to blend. 


1 QA - 
rWr 




Sauces 

Relishes to Serve With Meats 

Cold boiled fish, serve mayonnaise and piquant sauce. 

Corned Reef—Mustard sauce. 

Chicken—Cranberry or currant jelly. 

Fried Chicken—Cream gravy, corn fritters. 

Cold Boiled Tongue—Tartare sauce, tomatoes stuffed 
with coleslaw. 

Sweetbread Cutlets—Bechamel sauce. 

Pork Sausage—Fried apples or apple sauce. 

Pork Croquettes—Tomato sauce. 

Roast or Boiled Pork—Baked apples, apple sauce. 

Roast Beef—Horseradish sauce. 

Roast Veal—Horseradish sauce or tomato sauce. 

Roast Mutton—Currant jelly. 

Roast Lamb—Currant jelly or mint sauce. 

Roast Turkey—Bread, potato, oyster filling or chestnut 
dressing with cranberry sauce. 

Roast Goose—Tart apples or gooseberry sauce. 

Roast Duck—Tart apples or gooseberry sauce with 
orange salad. 

Roast Wild Duck—Apple, bread, rhubarb, gooseberry 
sauce or black currant jelly. 

Roast Quail—Celery or onion sauce or currant jelly. 

Roast Guinea Fowl—Celery, onion sauce or cranberry 
jelly. 

Veal Sausage—Tomato sauce with grated Parmesan 
cheese. 

Lobster, Crab or Fish Cutlets—Tartare sauce. 

Game birds—Fried hominy with celery and currant 
jelly. 

White Sauce (foundation) 

Use 2 cupfuls of milk—if you are short of milk you 
may use half water, but the sauce won’t be so creamy and 
good—2 level tablespoonfuls of butter or 3 of margarin, 
3 of flour. 

ldT- 

) 3 V 


recipes 


Melt the butter in a clean aluminum or enamel pan— 
never in an iron pan, for it will change the color of the 
sauce and give a bad taste then. Stir in the flour with a 
wooden spoon. In another pan have ready the milk, heated 
to boiling point. When the flour and fat mixture has cooked 
till it leaves the sides of the pan—at the end of about two 
minutes probably—begin to add the boiling milk, a few- 
drops at a time, stirring fast and hard. 

This is the critical moment. If you want to avoid 
lumps you must: 1. Add the milk slowly. 2. Stir constantly 
till it is all added. 3. Stir always in the same direction. 
4. Keep the pan off the fire while adding the first half of 
the milk, then put it back again while adding the second 
half. 

Keep on stirring till the sauce boils. Then draw the 
pan to the side of the fire, cover it to prevent a skin from 
forming, and let the sauce just boil—but only just—for a 
full fifteen minutes. That's the foundation. Now we come 
to the different flavorings and colorings, which make the 
difference between one cream sauce and another. 

Sharp Cream Sauce for Cabbage 

When the sauce is cooked, draw the pan off the fire and 
let it stand five minutes to cool a little. Then stir in the 
juice of a lemon or one or two tablespoonfuls of white vine¬ 
gar. 

Salmis 

An excellent sauce for reheating meat or poultry. Use 
2 tablespoonfuls of butter, 2 tablespoonfuls of flour, 2 shal¬ 
lots, whole but peeled, parsley, 2 bay leaves tied together, 
f cupful of gravy or meat stock, J cupful of grape juice or 
the juice of a lemon. Make it exactly like a cream sauce, 
using the gravy in place of milk and adding the grape or 
lemon juice after the sauce has thickened. Let it simmer 
very gently for i hour. Then take out the onion and the 
little bunch of parsley and bay leaves, add pepper, salt and 
the juice of half a lemon. Put in the meat which is to be 
warmed. 



192 




SAUCES 


Sauce MaItre d’Hotel 

Melt 2 tablespoonfuls butter. Stir into it i teaspoon¬ 
ful chopped parsley, 1 teaspoonful white vinegar; salt and 
pepper to taste. Toss vegetables in it, particularly pota¬ 
toes, or pour it over eggs or fish. 

Sauce a la Mode 

Melt 3 tablespoonfuls of fat in a stewpan. Chop 2 
onions very finely, and fry them in the fat, taking care 
they don’t get browned at all, but only nicely cooked. At 
the end of five minutes add 2 heaped tablespoonfuls of 
flour; stir well; then 2, 3 or more cups of boiling water. 
The quantity will depend on the size of the piece of meat 
you mean to cook. As soon as the sauce thickens add the 
meat and whatever vegetables you mean to use—carrots 
cut in slices, celery cut in tiny cubes and so on. Let the 
meat cook for at least 2\ hours, not too fast. Then take it 
out. Add pepper and salt and either the yolk of an egg 
tc turn the sauce yellow or a few drops of browning to 
darken it. Pour it over the sliced meat when serving and 
decorate the dish with carrots. 

Sauce Tartare 

Make it just like a cream sauce, using the water in 
which meat or fish has been boiled, in place of milk. When 
it has cooked for five minutes after thickening, take the 
pan off the fire and beat in the yolk of an egg. Put the 
pan back again and stir briskly with a wooden spoon while 
you count fifty. The fire must be a good, clear one. Now 
let the sauce cool for five minutes; then stir in 2 or 3 table¬ 
spoonfuls of vinegar. This is excellent with boiled meat 
or fish of any kind. 

Onion Sauce for Meat or Hard-Boiled Eggs 

Peel the onions, grate them into the milk before it boils. 
Add pepper and salt after the sauce has thickened. Let it 
cook for at least fifteen to twenty minutes, or the onions 
will not be done. Stir in pinch of powdered mace before 
serving. 


/ 3 


193 




R E 


C I P E S 


Mustard Sauce for Meats 

Mix i teaspoonful of dry mustard into the flour at the 
start. After the sauce is cooked, let it cool five minu es 
and then add 1 tablespoonful of brown vinegar. 

You can vary water sauces and gravies endlessly, 
according to the manner in which you cook your meat. 

Tomato Sauce 

This is made with 6 tomatoes, 2 large shallots, 1 bay 
leaf, 4 good sprigs of parsley, i cupful of cold water, pepper, 
salt, 2 tablespoonfuls flour or 1 tablespoonful corn flour, 

1 tablespoonful butter, 1 cupful milk. 

Put the five first-named ingredients together in a small 
pan and let them boil rather fast for £ hour. Pass them 
through a sieve. Reheat the liquid. Smooth the flour in 
a little cold milk. Bring the rest of the milk to the^ boil. 
Add the smoothed flour, the butter and the seasoning to the 
hot tomato mixture; stir with a wooden spoon till it thickens; 
then thin out the sauce as much as you like with the hot 
milk. 

Eat it with croquettes, with fish, with vegetables that 
need a taste lent to them, with rice or macaroni or any 
other cereal of that sort, and, last but not least, heat up 
slices of cold meat in it and they will be better than a fresh 
stew. 

Poor Man's Gravy 

This is the ideal thing for warming up cold meat. It 
looks and tastes exactly like fresh gravy a trifle thickened. 
Use 4 small onions, 4 good sprigs of parsley, 1 bay leaf, 
pepper and salt, £ teaspoonful made mustard, 1 tablespoon¬ 
ful dripping. Put the parsley, bay leaf and onion to boil 
in just enough water to cover them. Let them cook for 
f hour. Then strain off the liquid and bring it up to the 
boil again. Add the dripping, color and seasoning. If you 
like, thicken the sauce with a teaspoonful of flour smoothed 
in a bit of cold water. 



194 





SAUCES 


Bechamel Sauce 

Melt 1 tablespoonful of butter in a small pan. Slice 
into it 1 carrot, 1 onion and 6 mushrooms, all peeled. Toss 
them till they are well buttered. Then add 1 good teaspoon¬ 
ful of chopped parsley and 2 tablespoonfuls of flour. Stir 
up well. Add 1 cupful of hot milk. Stir till the sauce 
boils. Then cover the pan and simmer gently for 2 hours. 
Put the sauce through a fine sieve. Add pepper and salt 
to taste. This is excellent for made dishes and vegetable 
dishes of all kinds. If mushrooms are hard to get, put a 
turnip and a pinch of sugar, or a root of celery with just 
one drop of vanilla essence, instead of the mushrooms. 

Butter Mayonnaise 

Make 1 cupful of good white sauce. While it is still 
warm, beat into it 1 large tablespoonful of butter and the 
juice of a large lemon. Add plenty of pepper and salt. 
Serve cold. This is finer in taste than the mock mayon¬ 
naise sauce. It goes excellently with salmon and with 
boiled fish of all kinds. 

Whipped Mayonnaise 

Make a cupful of good white sauce, not very thick. 
After boiling it for ten minutes take it off the fire and 
beat in the yolk of an egg, with pepper and salt to taste. 
Let it stand ten minutes. Then add 2 tablespoonfuls of 
white vinegar. Let it stand again till cold. Then beat up 
the white of an egg to the stiffest possible froth and fold 
it in gently. This is a splendid sauce for cold fish or salad 
of any kind. 

Cold Sauce for Fish 

Wash and chop a small bouquet of parsley and celery 
tops. Boil 2 eggs hard and put their yolks through a fine 
hair sieve with the herbs. Put the passed mixture into a 
small bowl, and use a wooden spoon to mix into it slowly 
4 tablespoonfuls olive oil, 2 tablespoonfuls white vinegar, 
2 teaspoonfuls made mustard, pepper and salt. When all 







195 




R 


E 


C 


I P E S 


is thoroughly mixed, serve in a sauce boat, and pass with 
fish of almost any kind. This is easier to make than mayon¬ 
naise and quite as nice. 

Mock Mayonnaise for Vegetables 
Make 1 cupful thick white sauce, and let it get quite 
cold. Stir into it 1 tablespoonful made mustard and 2 
tablespoonfuls vinegar, with salt to taste. Use as a mayon¬ 
naise. Add the mustard a little at a time, tasting often, 
so that the flavor may not be too strong. 



196 






Soups 

Esau’s Pottage 
4 small onions 
2 tablespoonfuls shortening 
i teaspoonful soda 
1 can red kidney beans 
1 can tomatoes 
1 pint hot milk 
Salt and pepper 

Chop the onions and cook in the shortening until soft 
and yellow. Add the beans and tomatoes, simmer until 
sof* enough to force through a strainer. When ready to 
serve add the soda and thin with the hot milk and season 
to taste. 

—Good Housekeeping 
Oyster and Onion Puree 

Steam 1 pound of white onions; when tender sift 
through a colander. Cook 1 quart of oysters in their liquor 
until the gills separate; strain, and chop the oysters in a 
chopping bowl. Return the liquor to the saucepan, and cook 
with 3 tablespoons of flour and 3 tablespoons of softened 
butter rubbed together, stirring constantly until well 
thickened and smooth. Season with 1 teaspoon of salt and 
i teaspoon of pepper. Sift into the onion pulp £ cup of 
flour, and stir until blended; add £ teaspoon of celery seed 
and 1 bay leaf, and mix with the thickened oyster liquor. 
Stir until the whole comes to a boil and the puree is thick. 
Add the chopped oysters and 1 pint of thin cream, let heat 
through, and serve with crackers. 

Cream Wilson 

Mince 3 medium size onions, blanch, drain and fry 
in £ pound butter without coloring, add 4 tablespoonfuls 
flour, let cook slowly several minutes; add 6 sliced cucum- 



197 


RECIPES 


bers, coat in butter, moistened with 2 quarts broth, let boil 
i hour, pass through fine sieve, put soup in saucepan, sea¬ 
son with salt, cayenne pepper and when ready to serve 
thicken with raw yolk of egg diluted with cream. 

Marshmallow Soup 

To one pint of rich chicken broth add one pint of rich 
milk, a teaspoonful of onion juice, salt, pepper, a very little 
grated nutmeg, a small lump of butter and a thickening of 
a heaping tablespoonful of arrow root dissolved in a half¬ 
cupful of cream. Stir until thickened to the consistency 
of cold honey. Shake the powder from 12 fresh marsh¬ 
mallows, and with a sharp knife cut each into four pieces. 
Scatter over the soup and serve at once. 

Cream of Corn Soup 

This when rightly made is one of the best of summer 
soups. Cook for five minutes sufficient ears of corn to 
make two large cupfuls when cut from the ears. Prepare 
a white sauce from two tablespoonfuls of bacon dripping, 
three tablespoonfuls of flour, one pint of milk, one tea¬ 
spoonful of salt, half a teaspoonful of paprika and a blade 
of mace. When the sauce is thick and smooth add one pint 
of water in which the corn was cooked, one slice of minced 
onion and the corn. Simmer for 20 minutes over hot water 
and rub through a puree sieve. Add a few of the cooked 
corn kernels and serve very hot. 

Corn Chowder Bisque 

Cut two slices of salt pork into one-quarter-inch cubes, 
and fry until light brown and crisp in the kettle in which 
the chowder is to be made. Remove from the stove and 
add four small onions finely minced, six medium potatoes 
cubed or sliced, four medium tomatoes peeled and diced, 
arranging them in layers. Sprinkle salt and pepper over 
each layer, using two teaspoonfuls of salt and one-fourth 
teaspoonful of pepper in all. Cover with one pint of boil¬ 
ing water and simmer until the vegetables are nearly ten- 




198 





SOUPS 


der. Then add the corn from six ears which have been 
first scored down through the middle, the tips sliced off with 
a sharp knife, and the pulp pressed and scraped off. Cook 
ten minutes more, add one-fourth teaspoonful of soda, and 
one quart of hot milk which has been thickened slightly 
with one tablespoonful each of butter and flour melted 
together. Stir rapidly while adding the milk, and serve 
hot with toasted crackers and green salad. 

. —Good Housekeeping 

Lima Bean Chowder 

1 cup dried baby lima beans, 1 small onion, ^ can toma¬ 
toes, J teaspoon soda, salt, £ teaspoon pepper, 2 tablespoons 
butter, 1 tablespoon flour, cups milk. 

Cut onion very fine and brown in 1 tablespoonful but¬ 
ter. Put beans in kettle. Add seasonings. Cover with 
water and simmer until tender. Make white sauce of 1 
tablespoonful butter, flour and milk. Add chowder and 
cook until slightly thickened. Heat tomatoes, strain, and 
add soda. Add to chowder just before serving. Serves 
about five. 

Egg and Cheese Soup 

Heat one quart of milk and in it cook half a cupful of 
spaghetti. When softened stir in three tablespoonfuls of 
grated cheese, salt and paprika to taste, half a teaspoonful 
of onion juice and a teaspoonful of tomato catchup. When 
the cheese is melted pour a little of the hot soup on to well- 
beaten eggs and then combine with the remainder of the 
soup. Cook over hot water for a couple of minutes, stir¬ 
ring constantly (do not boil), and serve very hot. 

Onion Soup 

Peel and slice £ pint of white onions. Put in small 
saucepan with boiling water to cover. Salt and cook for 
ten minutes. Drain. Put 1 tablespoonful of butter in 
saucepan, and cook onions in this till golden brown color. 
Dust over with 1 tablespoonful of flour, and stir in 1£ quarts 
of warm water, 1 teaspoonful salt, £ saltspoonful pepper, 


4y 


199 




RECIPES 


i teaspoonful beef extract. Cook about 20 minutes. While 
this is cooking prepare 6 small rounds of toast and grate 
i pound of Swiss cheese. Lay half the rounds of toast in 
the bottom of the soup dishes, then some cheese, pour in the 
soup, and place another round of bread on top. The soup 
should be strained before serving. 


200 




Chilled Soups 

Pineapple Bouillon 

To three cupfuls of boiling water add the juice of two 
lemons and the grated pulp of one pineapple, reserving a 
few slices of the fruit to be served in the soup. Add six 
tablespoonfuls of sugar and simmer gently for ten minutes. 
Then strain through a fine sieve, again bring to the boiling- 
point, and thicken with one tablespoonful of corn-starch 
mixed in two tablespoonfuls of water. Cook fifteen min¬ 
utes. Remove from the fire, chill, and serve with a few 
pieces of sliced pineapple in each cup. 

—Good Housekeeping 


Grape Tapioca Soup 

Stir two tablespoonfuls of minute tapioca into two cup¬ 
fuls of boiling water, add an inch piece of stick cinnamon 
and one-fourth teaspoonful of salt, and cook in the top of 
a double-boiler for fifteen minutes or until transparent. 
Remove the cinnamon and cool slightly, then add two tea¬ 
spoonfuls of lemon juice, two tablespoonfuls of sugar, and 
one and one-half cupfuls of grape juice. Mix thoroughly, 
chill, and serve. 

—Good Housekeeping 


Orange Soup 

Combine two cupfuls of orange juice and one cupful 
of water and simmer three minutes. Then add one tea¬ 
spoonful of cornstarch and two tablespoonfuls of sugar 
mixed in one-fourth cupful of water, simmer for fifteen 
minutes, and then add one-fourth cupful of lemon juice. 
Chill and serve. If the oranges are very sour, it may be 
necessary to add more sugar. 

—Good Housekeeping 




201 


recipes 


Red Cherry Soup 

Wash and stem one quart of sour cherries, reserving 
one-half cupful for garnishing. Place the remaining cher¬ 
ries in a saucepan and add six cupfuls of water. Simmer 
gently until the cherries are tender replenishing the water 
if necessary. Press through a fine strainer; there should 
be three cupfuls of strained fruit juice. Reheat the juice 
to the boiling point, then add one tablespoonful of corn¬ 
starch and two tablespoonfuls of sugar mixed in one-fourth 
cupful of cold water. Cook fifteen minutes. Meanwhile 
crack open the cherry pits and heat in a little of the fruit 
juice to the boiling-point, then strain into the soup. Last 
add two teaspoonfuls of lemon juice—the amount of lemon 
juice and sugar added depending somewhat upon the acidity 
of the cherry. Chill, add the one-half cupful of cherries 
stoned, and serve with unsweetened crackers, if desired. 

—Good Housekeeping 


202 





V i vegetables 

Asparagus with Mushroom Sauce 

1 can asparagus tips 
J pound mushrooms 

4 tablespoonfuls butter or margarin 

4 tablespoonfuls flour 

1 teaspoonful salt 

i teaspoonful pepper 
J teaspoonful paprika 

2 cupfuls milk 

6 slices toast triangle 

Turn the asparagus tips into the top of a double-boiler 
and heat. In a saucepan melt the butter, add the flour and 
seasonings, and when bubbling pour in the milk gradually, 
stirring constantly; cook until smooth and thickened. Add 
the mushrooms skinned and cut in thin slices or chopped; 
cook slowly about twenty minutes or until the mushrooms 
are done. Place the asparagus tips on the triangles of but¬ 
tered toast and pour the sauce over all. 

—Good Housekeeping 

New Beets a la Belvidere 

Wash beets and cover with boiling water and cook 
until tender, drain, dip in cold water and remove the skins. 
Cut in thin slices; now rub a baking dish with butter, place 
layer of thinly sliced beets, then layer of thinly sliced 
onions, then layer of thick cream sauce, seasoning each layer 
with salt, pepper and little thyme, repeat until dish is full, 
then cover with cream sauce and use i cup of coarse bread 
crumbs to cover the top, then sprinkle 4 tablespoons of 
grated cheese over all, and bake for thirty-five minutes in 
moderate oven. This dish is served in Brittany and Flan¬ 
ders, the housewife using \ cup of grated cheese between the 
layers, and is made to replace meat. 




203 


RECIPES 


String Beans with Sour Dressing 

String beans with sour dressing are tasty hot or 
cold, but served with slices of cold corned beef or ham on 
a summer day, they are most delicious if very cold. String 
one quart of beans, cut them in halves crosswise, and slit 
them once lengthwise. Cook in boiling, salted water till 
‘tender, but not too soft. Drain, rinse with cold water to 
crisp slightly, and chill. Shred a canned pimento and mix 
it with the beans, then dress with one-half cupful of cream 
beaten with two tablespoonfuls of vinegar, half a teaspoonful 
of salt, and a dash each of pepper and paprika. 

—Good Housekeeping 

Snap Beans Dragon Style 

Prepare 1 pound of beans and cut in pieces about three- 
quarters of an ich long, cover with boiling water and cook 
until tender, drain and add 

Two tablespoons of finely minced parsley 
One-quarter cup of melted butter 
One teaspoon of salt 
One-half teaspoon of pepper. 

One cup of thick cream 

Mix and turn in baking dish, sprinkle top with coarse 
bread crumbs and four tablespoons of grated cheese. Bake 
in hot oven for twenty minutes. 

Lima Beans Indian 

Cook 1 pint of fresh, lima beans, then drain and add: 
Two tablespoons of butter 
One green pepper, minced fine 
One onion, minced fine 
One teaspoon of salt 
One-fourth teaspoon of white pepper 
Yolk of one egg 

Beat the yolk of egg with 6 tablespoons of cream. Toss 
the beans and bring to the scalding point, then cook very 
slowly for five minutes and serve. 


204 




VEGETABLES 


Succotash Indian Style 

Cut the corn from four large ears, place in a saucepan 
and add: 

One pint of freshly shelled lima beans 
One and one-half cups of boiling water 

Cook slowly until the beans are tender, then place in a 
baking pan 3 red sweet peppers and place the peppers in 
the broiler of the gas range to blister. Rub the hands well 
with salad oil, remove the skins and seeds and chop the 
pulp of the peppers fine. Add to the cooked corn and beans: 

One teaspoon of grated onion 
One teaspoon of salt 
One-half teaspoon of white pepper 
One cup of milk 

Five level tablespoons of flour dissolved in milk 
Yolks of two eggs 

Beat the yolks of eggs with milk and flour. Bring to 
a boil and cook for ten minutes, add two tablespoons of 
butter and serve. 


Lima Beans Piquant 

Boil two cupfuls of lima beans; melt two tablespoon¬ 
fuls of butter, add one teaspoonful each of molasses and 
mustard, two teaspoonfuls of onion juice and the juice of 
half a lemon mixed with one cupful of hot water, add the 
beans and cook for ten minutes. Serve with this dish a 
piquant sauce made by mincing a dozen pickles and olives 
and mixing into drawn-outter sauce with a tablespoonful 
each of onion juice, lemon juice and vinegar and some 
capers. Season to taste with salt, pepper and paprika, and 
bring to a boil. 

Vegetable Jardiniere 

Mince fine 2 ounces of salt pork, then place in a stewing 
pan and cook very slowly to a delicate brown. Now add: 

One cup of chopped onions 
Two red peppers, chopped fine 


205 



recipes 


One and one-half cups of string beans cut in inch 
pieces. 

One and one-half cups of diced carrots. 

One cup of diced young turnips. 

One cup of young lima beans 

Add 1| cups of water and then cook very slowly until 
the vegetables are tender. Then add sauce as prepared for 
lima beans, Indian style, and serve. 

Savory Beans 

Mince three sausages and saute in the chafing dish 
with one tablespoonful of minced onion until crisp and 
brown. If the sausages are very fat, pour off some of the 
gravy. Then add one cupful of cooked corn cut from the 
cob, or dry canned corn, and two cupfuls of leftover baked 
beans. Stir until well heated, then season as needed, con¬ 
sidering the seasoning of the beans. Serve with cold slaw 
to which a little catchup has been added. 

—Good Housekeeping 


Lady Cabbage 

Select a head of cabbage weighing about 1 pound and 
shred fine, wash well in plenty of water and then drain. 
Now place in saucepan 4 cup of boiling water and add the 
cabbage. 

Two green peppers, chopped fine 
Four onions, chopped fine 
Three tablespoons of finely chopped parsley 
One-half cup of bacon drippings 

Cover closely and simmer until the water is absorbed, 
then take off the cover and add: 

Three-quarters cup of milk 

Four tablespoons of flour, dissolved in the milk 

Toss and turn and cook slowly for ten minutes, then 
turn in hot dish and sprinkle with finely minced parsley and 
grated cheese. 


206 





VEGETAB LES 


Cabbage Rolls 

1 small cabbage 
1 pound ground steak 
1 onion, minced 
1 cupful raw rice 
H teaspoonfuls salt 
1 egg 

1 teaspoonful cinnamon 

Boil cabbage in salted water until the leaves are soft 
enough to roll without breaking. Drain, and when cool 
enough to handle, cut the leaves into squares of about six 
inches. Mix the steak, rice, onion, cinnamon, salt, and 
egg in a mixing bowl. Put a heaping teaspoonful of the 
mixture on each square of cabbage and ro]l into rolls as 
nearly finger thickness as is possible. Have ready a large 
kettle of boiling salted water and put into it a colander or 
some similar device for keeping the rolls off the bottom of 
the kettle as they burn easily. Lay the rolls carefully in 
the colander; have water enough in the kettle to cover them. 
Cover and boil gently for forty-five minutes or until the 
rice is done. Serve with drawn butter sauce. If the flavor 
of cinnamon is not liked, omit and add one-fourth teaspoon¬ 
ful of pepper. 

—Good Housekeeping 
Corn Shortcake 

Make and bake a found, baking-powder biscuit short¬ 
cake in two layers, rolling each one-fourth inch thick and 
brushing the bottom layer with melted butter before placing 
in the oven. Just before serving, remove the top crust, 
butter the bottom layer liberally, and fill with the following 
combination: Cut off two cupfuls of cooked corn from the 
cob, first scoring down the middle slicing off the tips, and 
pressing and scraping out the remainder of the kernel. Add 
three-fourths teaspoonful of salt and one-half teaspoonful 
of sugar. Add one cupful of stewed tomatoes to which have 
been added one tablespoonful of minced onion, one clove, 




207 



RECIPES 


one-half teaspoonful of salt, one-eighth teaspoonful of 
pepper, one-half teaspoonful of sugar, and one tablespoonful 
of butter, the whole being cooked until the onions are ten¬ 
der. With this mixture, fill the hot shortcake, replace the 
top, brush with melted butter, garnish with parsley, and 
serve at once. If desired, make small flat cakes of Hamburg 
steak, pan-broil, and use as garnish around the shortcake. 

—Good Housekeeping 

Baked Corn 

Remove the husks and silk and soak the husks for 
several hours in cold water. Wrap the cobs securely in the 
husks and bake in a dripping pan in a hot oven for about 
20 minutes. 

Corn Pudding 

Score the ears of corn and press out the sweet edible 
pulp, leaving the husks. For one cupful and a half of pulp 
add one pint of rich milk and scald. Remove from the fire, 
add two beaten eggs, half a teaspoonful of salt, two table¬ 
spoonfuls of melted butter and a quarter of a teaspoonful 
of paprika. Turn into a buttered baking dish, dust the top 
with grated nutmeg and set the dish in a pan of hot water. 
Bake in a moderate oven until set. This dish may be varied 
by adding tiny lima beans, small pieces of snap beans, 
minced green peppers or chopped pimentos. 

Ham and Corn Fritters 

These fritters are also good made with chopped chicken, 
veal or sausage in place of the ham. To make them mix to¬ 
gether three-quarters of a cupful of minced ham, one cup¬ 
ful of fresh corn pulp, one lightly beaten egg, half a cupful 
of milk, a quarter of a teaspoonful of paprika, a tiny pinch 
of mustard and sufficient flour, sifted with a teaspoonful and 
a half of baking powder, to form a thick drop batter. Have 
ready a kettle of deep, hot fat, dip a tablespoonful into the 
fat, drain carefully and take up a spoonful of the batter. 
Push off with another spoon into the fat and fry a rich 
brown. Drain on brown paper before serving. 



208 




VEGETABLES 


Celery Rice 

Cover with water and cook until tender two cupfuls of 
chopped celery; meanwhile, boil one cupful of rice in three 
cupfuls of salted water in an uncovered pan. When the 
water has evaporated pour the rice over the celery and let 
simmer for twenty minutes. Turn into a hot dish, mix in 
two tablespoonfuls of butter, and garnish. 

Cucumbers a la Stoneport 

Take 6 large cucumbers, do not peel. Remove the 
seedy pulp from the cucumber. Chop with the 3 tablespoons 
of cucumber pulp, 2 medium size tomatoes, 1 green pepper, 
ground fine, and 1 tablespoon ground onion. Season to 
taste. Put this mixture into the cucumber shells, sprinkle 
with bread crumbs or grated cheese and bake forty-five 
minutes in a moderate oven. The result is a delicious baked 
cucumber, tender and tasty. 

Cucumbers a la Poulette 

Cucumbers a la Poulette were intended to be served as 
a hot dish, but with a few changes in the original recipe, 
it is especially fine eaten cold. Pare and cut into small 
cubes, rejecting the seeds, two medium-sized cucumbers. 
Boil the pulp in salted water till very tender but unbroken, 
then drain and cool. Make one cupful of rich white sauce, 
seasoning it with one-half teaspoonful of salt, one-eighth 
teaspoonful of pepper, a sprinkling of mace or nutmeg, 
and a few drops of onion juice. Pour the sauce over the 
cucumbers, adding some tiny strips of canned pimento, 
and stir in one well-beaten egg. Pour the mixture into 
small, greased molds or custard cups, place in a pan of 
water, and bake for about twenty minutes in an oven heated 
to 350° F. Protect the tops of the molds with heavy paper 
while baking, as they must not become brown. Chill and 
serve. 

—Good Housekeeping 


209 



RECIPES 


Garnish of Stuffed Onions 

Parboil 8 choice onions about one hour. Remove from 
the water and cut out a circular piece from the top of each 
to form cups. Chop fine the pieces of onion; add an equal 
measure of cold cooked ham, salt and pepper to season; \ 
cup each of fine, soft crumbs and melted butter and mix 
thoroughly. Season the inside of the cups with salt, then 
stuff with the prepared mixture. Bake slowly about half 
an hour, basting with melted butter. Serve decorated with 
celery tips well done. 

Onion Souffle 

For onion souffle melt two tablespoonfuls of butter in 
a saucepan, add three large sliced onions, and steam until 
tender. Remove from the fire, mash the onions, add one 
tablespoonful of flour, the yolks of three eggs and three 
tablespoonfuls of sugar beaten together, one tablespoonful 
of butter, two tablespoonfuls of cream, a quarter of a tea¬ 
spoonful of salt and the beaten whites of the three eggs. 
Pour into buttered ramekins or a casserole, sprinkle a 
little sugar and chopped nuts over the top, and bake until 
brown. 

Stuffed Onions 

Parboil in salted water for thirty minutes eight large 
onions, cool and remove centers. Fill with equal parts of 
minced ham, buttered bread crumbs and chopped onion 
pulp, thoroughly mixed and seasoned. Place in a buttered, 
shallow baking pan; sprinkle with buttered crumbs, and 
bake in a moderate oven until soft and brown. 

Onion Pie 

Cook eighteen small onions until tender, but unbroken. 
Meanwhile, measure one cupful of cooked, diced lamb, or 
left-over roast beef, which has been cooked until tender in 
just enough salted water to cover. There should be about 
one-half cupful of broth remaining. Combine this with one- 
half cupful of tomato sauce strained, stewed tomatoes, and 



210 



VEGETABLES 


thicken with one tablespoonful of flour and one tablespoonful 
of butter melted together. Season with one teaspoonful of 
salt and one-fourth teaspoonful of pepper. Arrange the 
onions in a buttered vegetable dish and cover with the 
gravy. Over this place the layer of sliced meat and then 
sprinkle with one tablespoonful of finely-minced sweet green 
pepper. Coyer with a half-inch crust of rich, (baking- 
powder biscuit dough, using one cupful of flour as the basis. 
Cut deep gashes in the dough, rub with milk, and bake at 
450° F. for fifteen minutes or until the crust is browned 
and well baked. Rub the crust with butter when removed 
from the oven, and serve at once. 

—Good Housekeeping 
Smothered Onions 

Place in a buttered, glass pie plate a layer of cooked 
whole, small onions, about eight being sufficient. Place 
them so that they do not touch each other, then fill in the 
space between and around the onions with cooked green 
string-beans, about two cupfuls. Pour over all one cupful 
of thin white sauce or cream, well seasoned, and dot with 
one tablespoonful of butter in small pieces. Place in a hot 
oven for fifteen minutes or until the tops of the onions are 
flecked with golden brown. Highly seasoned tomato sauce 
may be used in place of the white sauce or cream. One 
and one-half cupful of coarsely-minced, cooked sausage or 
other meat, such as lamb or left-over Hamburg steak, may 
be added to the tomato sauce, if desired. 

—Good Housekeeping 

Baked Onions 

12 good-sized onions 

1 tablespoonful margarin 

1 teaspoonful salt 

^ teaspoonful paprika 

2 teaspoonfuls honey or brown sugar 

Toast strips 

Parsley 


/ > 


211 



recipes 


Peal the onions, cut in halves crosswise, and place in a 
buttered casserole. Add the seasonings (no water) and 
bake one and one-half hours in moderate oven at 400° F. 
Serve with strips of hot, buttered toast to absorb any gravy 
and garnish with parsley dipped in vinegar. Enough to 
serve four. 

—Good Housekeeping 

Scalloped Onions, Italian Style 

Cook in boiling, salted water until tender 2 pounds of 
fine white onion cut in quarters or halved according to the 
size. Drain well, put half of them in a buttered baking 
dish, and pour over them half the following sauce: Melt 
together 3 tablespoons of butter and 2 tablespoons of flour. 
Add 4 teaspoon of salt, i teaspoon of paprika, and i teaspoon 
of black pepper. Blend and add gradually 1 cup of seasoned 
chicken broth and 1 cup of thin cream or top milk. Cook 
until thickened. Over the layer of sauce spread 1 cup of 
minced ham, then the rest of the onions and the sauce. 
Sprinkle with J cup of grated cheese and set in a hot oven 
until a rich brown. 

—Good Housekeeping 


Onion Savory 

Cook small whole onions until tender, adding salt the 
last part of the time. Make a cheese sauce, as above, and 
add to it diced, hard-boiled eggs; two are enough and one 
can be made to do. Place the onions in a buttered shallow 
glass baking dish, cover with crumbs and butter or grated 
cheese, and brown. A green salad or coleslaw is excellent 
with this. Use the Creole sauce with minced Hamburg ad¬ 
dition instead of the cheese sauce, if preferred. 

Celery Custard 

2 cupfuls diced celery 
2 small onions 
2 cupfuls milk 


4 


212 




VEGETABLES 


4 eggs 

1 teaspoonful salt 
i teaspoonful pepper 

Cut the celery into very small dice and chop the onions 
fine. Cook both in the milk about five minutes or until 
partially tender. Add the salt and pepper and pour the 
eggs beaten slightly. Bake in a buttered dish which has 
been placed in a pan of water for about one hour, or until 
firm, in a 325° F. oven. 

—Good Housekeeping 
Canned Peas au Jus 

Cook in the top of a double boiler a small onion minced 
in two tablespoons of butter until yellow. Then place the 
boiler over the hot water and add one can of peas drained. 
Cook fifteen minutes, season with salt and pepper and serve. 

—Good Housekeeping 

Scalloped Onions and Peas 

Cook eight small whole onions or three large ones, 
quartered, in boiling, salted water until tender. Drain, and 
place half of them in a buttered glass dish, dot with one 
tablespoonful of butter, and sprinkle over them one-fourth 
cupful of coarse bread-crumbs which have been slightly 
browned in one tablespoonful of butter or margarin. Add 
an inch layer of cooked peas, about one and one-half cupfuls, 
which have been highly seasoned with one-half teaspoonful 
of salt, one tablespoonful of butter, and one-half teaspoonful 
of sugar. Then add another layer of the seasoned onions 
and cover all with three-quarters cupful of the coarse, dried 
bread-crumbs. Pour over all one cupful of milk or thin 
cream and brown in a hot oven. Tomato sauce may be used 
instead of the milk. 

—Good Housekeeping 

Peas in Cream 

For it, the peas are cooked as before, drained, and added 
to a cupful of seasoned white sauce mixed while hot with one 


/Si 


213 



recipes 


tablespoonful of gelatin soaked in two tablespoonfuls of 
cold water, and a dash of nutmeg. When the mixture of 
peas and white sauce is cool, but before it begins to stiffen, 
fold in one-half cupful of cream whipped until stiff, and 
one tablespoonful of chopped pimentos. Small, fluted molds 
of the rather high timbale style are appropriate for this 
dish, and tiny, crimson radishes cut in flower forms will 
prove attractive as garnishes. 

—Good Housekeeping 
Peas in Aspic Jelly 

A pint of shelled peas will make five or six individual 
molds, or one of sufficient size to serve half a dozen 
persons. Cook the peas in just enough boiling water to 
cover them, adding a teaspoonful or sugar, half a teaspoon¬ 
ful of salt, and a slice of onion. When tender, drain and 
cool them. Meanwhile soak one tablespoonful of gelatin 
in two tablespoonfuls of cold water and add one and one- 
half cupfuls of nicely-seasoned meat stock or the same 
quantity of canned bouillon or chicken consomme, boiling 
hot. Stir till the gelatin is thoroughly dissolved, then strain 
and cool, but do not chill to the point of congealing. Add 
the peas, and for a bit of color, a tablespoonful of chopped, 
canned pimentos; then stir occasionally until the jelly 
begins to stiffen. Pour into cold, wet molds and place on ice. 
When ready to serve, turn out on individual plates and 
border each with thinly-sliced cucumber dipped in French 
dressing, or watercress. 

—Good Housekeeping 
Peas and Onions 

Cook new peas and tiny onions separately in boiling 
salted water; drain and combine. For two cupfuls of the 
vegetables combined in any proportion desired, melt two 
tablespoonfuls of butter in a saucepan. Add the vegetables; 
shake lightly until well buttered and very hot. Add one- 
fourth teaspoonful of sugar and more salt if needed. In¬ 
stead of the butter, three or four tablespoonfuls of very 

214 


i 




VEGETABLES 


thick cream may be used; this gives a different and delicious 
flavor. 

—Good Housekeeping 

Garden Peas 

Shell peas and cover with boiling water, adding 
One teaspoonful of mint leaves, chopped fine. 

Cook until peas are tender, drain, now mince fine four 
strips of bacon and brown quickly in skillet and when nicely 
browned add the cooked peas and toss to heat. 

Diamonds of Potatoes with Peas 

Scrape new potatoes and cut in dice; shell peas and 
cook until potatoes are tender, drain and season with salt 
and pepper, add 

Three tablespoons of butter 

One teaspoon of finely chopped mint leaves 

Mousses of Peas 

Moussds of peas require a pint of shelled peas cooked 
in boiling water, with the addition of one teaspoonful of 
sugar, one-half teaspoonful of salt, and a slice of onion, but 
they must be cooked until so tender that they may be pressed 
through a coarse sieve. Then one cupful of medium-thick 
white sauce with one well-beaten egg is stirred into the pea 
pulp together with one tablespoonful gelatin soaked in two 
tablespoonfuls of cold water. Season the mixture well with 
one-half teaspoonful of salt, one-eighth teaspoonful of 
white pepper, and one-fourth teaspoonful of paprika. When 
it has cooled, fold in one cupful of cream whipped and pour 
into little ramekins and set away to become very cold. Serve 
the little mousses in the ramekins, placing each on an indi¬ 
vidual plate covered with a doily and garnishing with a ro¬ 
sette of whipped cream, in the very center of which you have 
sprinkled a mere suspicion of finely-chopped parsley and 
pimento. If whipped cream is out of the question, the 
mousses may be made very satisfactorily by reserving the 


215 



RECIPES 


white of egg used in the sauce, whipping it stiffly, and add¬ 
ing it to the cooling mixture in place of the cream. When 
this plan is followed, the mousses may be garnished with 
bits of beet, capers, or chopped parsley and pimento. 

—Good Housekeeping 

Pea Roast with Carrot Sauce 
§ cupful soft bread-crumbs 
1 cupful pea pulp 
1 tablespoonful sugar 
1 egg 

6 tablespoonfuls butter or margarin 

1 tablespoonful chopped walnut meats 

2 tablespoonfuls flour 
1^ teaspoonfuls salt 
i teaspoonful pepper 
1 bunch new carrots 
2^ cupfuls milk 

Drain canned peas and force them through a puree 
sieve—enough to make one cupful. Mix together the bread¬ 
crumbs, pea pulp, sugar, egg, four tablespoonfuls butter or 
margarin melted, walnut meats, half the seasonings, and 
three-fourths cupful of milk. Turn into a well-greased 
baking dish, let stand fifteen minutes, cover and bake forty 
minutes at 350° F. Serve with carrot sauce made as 
follows: Melt the rest of the butter in a saucepan, add the 
flour and the rest of the salt and pepper; cook until bubbling 
and add gradually the one and one-half cupfuls of milk. 
When well blended stir in the carrots cooked until tender 
and then forced through a puree sieve. About one cupful 
of the carrot puree is about right. This recipe is intended 
to serve four persons. 

—Good Housekeeping 
Garden Chowder 

Shell sufficient garden peas to measure 1^ cups; place 
in saucepan and add 

Four onions, chopped fine 
Three small carrots, cut in dice 

216 


0 




VEGETABLES 


Six new potatoes, cut in dice 
Three tomatoes, cut in slices 
One cup of milk 

Cover closely and cook until the vegetables are tender. 
Season with salt and pepper and 4 tablespoons of butter. 

Dissolve 4 tablespoons of flour in ^ cup of cream before 
adding to the chowder. Bring to boil and cook slowly for 
ten minutes. Add | cup of finely chopped parsley and serve. 

California Baked Potatoes 

Wash and bake 6 medium sized potatoes for three- 
quarters of an hour, or until the potatoes are done. Cut in 
halves lengthwise, scoop out the potato and mash, adding 
about J cup of hot milk, 1J teaspoons of salt, J teaspoon of 
pepper and i cup of finely chopped walnuts. * Refill the po¬ 
tato shells and brush over the top with melted butter—2 
tablespoons will be sufficient for the six potatoes. Sprinkle 
with paprika and brown in a hot oven. 

Continental Potatoes 

Wash, pare and slice very thin 5 medium-sized potatoes 
and then rub a baking dish with bacon fat or other good 
shortening. Now place the potatoes in and season. Rub 2 
cups of stewed tomatoes through a sieve and add : 

One-half cup of chopped onions 
One teaspoon of salt 
One-half teaspoon of pepper 
Four tablespoons of bacon fat 

Turn over the potatoes, making smooth on the top, and 
sprinkle thickly with bread crumbs and then with grated 
cheese. Bake in moderate oven for one-half hour. 

( 

Potatoes Floradora 

Select six medium-sized potatoes, round rather than 
long. Wash them carefully and cut a slice from the top 
and bottom of each. Scoop out as much potato as possible 


217 



RECIPES 


without harming the skin. Place the potato shells in cold 
water while preparing the filling. To do this, brown one 
small onion chopped fine in one tablespoonful of margarin. 
Add six medium-sized mushrooms chopped fine, one table¬ 
spoonful of flour, one teaspoonful of chopped parsley, and 
the potato mixture which has been scooped out of the po¬ 
tato shells and chopped fine. Saute until the whole takes 
on a golden brown tint. Then add three tablespoonfuls of 
milk and cook until the mixture thickens. Stir in carefully 
the yolk of one egg, two teaspoonfuls of salt, one-fourth 
teaspoonful of pepper, and one-fourth teaspoonful of papri¬ 
ka. Drain the potato shells and fill them with this mush¬ 
room mixture, piling it slightly in the center. Rub the sur¬ 
face of the potatoes with fat and bake them at 500° F. for 
thirty-five minutes or until the potatoes are well baked. 
Serve each potato on a doily with a sprig of parsley gracing 
the top. 

—Good Housekeeping 
Baked Potatoes 

Choose a large, smooth potato, longer than it is thick. 
Bake till done. Cut a slice off one side and scoop out the 
pulp. Mash and season with salt, pepper, butter and milk. 

I. Heat till very light and keep hot. Break two eggs 
in the potato shell, carefully, not to break the yolks. Cover 
the eggs with chopped ham. 

Fill potato shell with mashed potato, piling it up above 
the top of the shell and piping it around the edge. Grate 
cheese over surface of the mashed potato. Put in a moder¬ 
ate oven for 1 eight minutes to cook the eggs. 

Increase the heat and brown the edges of the mashed po¬ 
tato. A smaller potato may be used and only one egg 
dropped in the shell. 

II. Crab meat, flaked salmon, chopped chicken, tuna 
fish, chopped shrimp, flaked lobster or shredded freshened 
salt codfish may be used in place of ham. 


V 


218 




VEGETABLES 


Savory Potato Omelette 

Make rather soft, fresh mashed potato, beat until very 
light, add a beaten egg, put an inch layer in a hot, liberally 
buttered frying pan and cover half of it with from half to 
one cupful of finely minced ham delicately seasoned with 
mustard. Cook slowly until the bottom of the potato is a 
rich, crisp brown, fold over as an omelette and serve at once 
with parsley garnish. The egg may be omitted if potato is 
made less moist and care taken to produce a firm crust be¬ 
fore folding. 

Supper Baked Potatoes 

Select large, fine potatoes, scrub well with a brush, 
brush with melted fat and place in a pan in the oven to bake. 
When just done to a turn, slit a large cross on the flat side 
of each, pull slightly apart, sprinkle with salt and paprika, 
and insert in the middle of the cross a good-sized lump of 
butter or half of a crisp hot sausage. Serve at once, ac¬ 
companied with a green salad, coleslaw or sliced tomatoes. 

Uxbridge Supper Potatoes 

Dice cold boiled potatoes. Sprinkle with salt and pep¬ 
per. Cut up two or three sausages, cooked or uncooked, 
fry until brown, add the potato, stir and brown potato 
quickly; surround, after tipping out, with a ring of fried 
apples or serve with apple sauce. 

Concordia Fried Potatoes 

Cube cold boiled potatoes in required number—six to 
eight—sprinkle with salt and pepper and add one cupful 
or less of canned or fresh corn and two tablespoonfuls of 
milk. Toss lightly together and brown quickly in two or 
three tablespoonfuls of hot sausage, bacon or ham fat. Just 
before taking up, push potatoes apart, break in one or two 
eggs and stir among the potatoes and corn until eggs are 
broken in pieces and set. Tip out on a hot platter. Sprinkle 
with parsley and serve. 


219 



RECIPES 


Sweet Potato Pineapple 

Wash ten medium sized sweet potatoes, and cover with 
boiling water. Cook until tender, and then drain and re¬ 
move the skins and mash free from lumps. Season to taste 
with salt and pepper, and then add 
Two tablespoons of butter 
A few drops of onion flavoring 
One-quarter teaspoon of nutmeg 

Beat to thoroughly blend and then butter a baking dish 
and dust lightly with flour. Form the mashed and seasoned 
sweet potatoes into shape of a pineapple. Use the handle of 
a teaspoon to make eyes in pineapple. Now place in a small 
bowl 

Yolk of one egg 

Four tablespoons of milk 

Beat with fork to blend and then use a soft bristle 
brush as a pastry brush, and apply a coating of the egg 
wash. Now dust the pineapple here and there with a little 
paprika. Bake in a hot oven for twenty-five to thirty min¬ 
utes. Fold large napkin about the dish and send to table. 

Stuffed Sweet Potatoes 

Select six rather thick potatoes of equal size, scrub them 
well, dry, and rub them with salt pork or lard. Bake as 
usual. When tender, cut each potato in halves lengthwise 
and remove the pulp from the skin without breaking the 
skin. Mash the pulp very fine, then add to each quart of 
mashed potato four tablespoonfuls of butter, one and one- 
half teaspoonfuls of salt, one-quarter teaspoonful of pepper, 
and the same amount of paprika. Then add one well- 
beaten egg. Meanwhile, fry crisply, four slices of bacon 
cut in minute squares, and fold them into the creamy mashed 
potato. Fill the skins with this mixture, heaping them 
high in the center, and return them to the oven for five 
minutes to become thoroughly heated. Just before serving, 
sprinkle the potatoes with finely-chopped chives and pa¬ 
prika. Parsley or watercress may be substituted. 

—Good Housekeeping 


220 



VEGETABLES 


Sweet Potatoes and Marshmallows 

Eight medium size sweet potatoes, J cup chopped wal¬ 
nut meats, \ pound fresh marshmallows, butter size of 
walnut, salt and pepper. Boil potatoes, remove skins and 
mash. Add walnuts, butter, salt and pepper. Mix thor¬ 
oughly and put in baking dish. Cover with marshmallows 
and just before serving put in oven until marshmallows 
rise and become a delicate brown. 

Sweet Potato Pudding 

Boil four medium sized sweet potatoes and then rub 
through a fine sieve into a bowl, and while hot, add 

Four level tablespoons of butter; this equals two 
ounces 

Two-thirds cup of sugar 
One-half teaspoon of nutmeg 
One teaspoon of grated lemon rind 
Yolk of two eggs 

Cream well together and then add 

Two tablespoons of flour 
Two cups of milk 

Beat the mixture with Dover style egg beater to blend 
thoroughly and then rub a baking dish lightly with butter 
and pour in the mixture and add 

One-half cup of seeded raisins 

One tablespoon of finely chopped candied citron. 

One-half cup of finely chopped nuts 

Place in a slow oven and bake for thirty-five minutes. 
Stir twice during that time. Now whip whites of eggs 
until they will hold their shape and then beat in eight level 
tablespoons of sugar, and when sugar is thoroughly blended 
in, pile on top of the pudding and brown. Let cool and 
then serve. This can be divided into individual ramekins 
or custard cups. 


221 



RECIPES 


Plainfield Escallop of Sweet Potato 

Cook six medium-sized sweet potatoes until done, and 
while still hot, cut lengthwise into slices one-quarter of an 
inch thick. Peel three bananas and cut lengthwise into 
slices. Arrange alternate layers of potatoes and bananas 
in a buttered baking-dish, having the top layer of sweet 
potatoes. Sprinkle each layer of potatoes with one-half 
teaspoonful of salt and one teaspoonful of sugar, and dot 
with one tablespoonful of butter. Pour one-fourth cupful 
of boiling water over the potatoes and bake at 400° F. for 
forty-five minutes, covering them the first half of the time. 
When done, the potatoes should be nicely browned and the 
sirup nearly all absorbed. 

—Good Housekeeping 
Sweet Potato Fluff 

Rice four medium-sized, hot, boiled or baked sweet 
potatoes, add one large, very ripe banana mashed, also one 
and one-half teaspoonfuls of salt, one and one-half table¬ 
spoonfuls of butter, * the yolk of one egg, and enough hot 
milk or cream to make the riced potatoes moist and light 
enough to beat. Beat well, add the stiffly-beaten white of 
the egg, and one-eight teaspoonful each of mace and papri¬ 
ka. Beat again, pile lightly in a buttered baking-dish, and 
brown slightly in a hot oven. This dish is delicious served 
with thinly-sliced boiled ham. 

—Good Housekeeping 
Sweet Potatoes de Luxe 

Boil six medium-sized potatoes until done, slice length¬ 
wise, and arrange in layers in a buttered baking-dish with 
one tablespoonful of diced, canned pineapple between each 
two layers, and the potato as the top layer. Season each 
layer of the potato with one teaspoon of salt and dot with 
one tablespoonful of butter. Pour over all one-fourth cup¬ 
ful of the pineapple sirup; sprinkle one teaspoonful of sugar 
and dot one tablespoonful of butter on top. Bake for one-half 
hour; cover with marshmallows and brown. 


222 




VEGETABLES 


Virginia Sweet Potatoes 

Cook six medium-sized sweet potatoes until done, slice 
lengthwise, and arrange in a buttered baking-dish in layers, 
each layer and the top being sprinkled with one-half tea¬ 
spoonful of salt, one teaspoonful of brown sugar, and one 
tablespoonful of coarsely-chopped, boiled chestnuts, and 
dotted with one tablespoonful of butter. Pour over the 
whole one-fourth cupful of boiling water in which one 
tablespoonful of butter has been melted. Bake in a hot 
oven twenty minutes or until the top is a rich brown and 
the sirup mostly absorbed. 

—Good Housekeeping 
Sweet Potato Loaf 

Rice six medium-sized, hot sweet potatoes, season with 
two teaspoonfuls of salt, two tablespoonfuls of butter, and 
one-eighth teaspoonful of paprika, and add one beaten egg. 
Beat well, and, if necessary, add hot milk or cream to make 
of the consistency of mashed potatoes. Arrange in a loaf 
in a buttered, glass pie-plate and brown in a hot oven. 
Serve in the dish in which it is baked, and garnish with a 
wreath of sausages fried in sections, each composed of two 
uncut links and arranged in inverted V’s around the loaf. 
Curls of bacon may be used in place of the sausages. 

—Good Housekeeping 

Savory Croquettes 

Rice six boiled or baked sweet potatoes, add two tea¬ 
spoonfuls of salt, two tablespoonfuls of butter, and one- 
eighth teaspoonful of pepper. If necessary, add a small 
amount of hot milk or cream to moisten the riced potatoes 
sufficiently to mold into croquettes. Meanwhile, fry six 
small sausages and cut in halves. Mold the mashed sweet 
potatoes into croquettes, placing half of a sausage in the 
center of each. Roll in fine breadcrumbs, then in seasoned, 
beaten egg to which half as much again of cold water has 
been added, then again in crumbs. Fry in deep fat at 300° 
F. until a rich brown. Concordia fried apples make a 

223 


H 



RECIPES 


delicious garnish for this dish. To prepare these, core the 
apples, cut a thin slice from each end, halve them cross¬ 
wise, and saute until soft, turning once. 

—Good Housekeeping 

Sweet Potato Patties 

Rice six medium-sized, cooked sweet potatoes, add two 
teaspoonfuls of salt, half a beaten egg, a tiny pinch each 
of ginger and cinnamon, three tablespoonfuls of butter, and, 
if necessary, sufficient heated cream or milk so that the mix¬ 
ture can be molded. Beat well and mold into balls the size 
of small cups. Slightly flatten the balls and press into each 
the bottom of a wet cup, making shell-like patty cases with 
walls half an inch or less thick. Add two tablespoonfuls 
of water to the remaining half of an egg and with it brush 
the patties. Place on a greased baking sheet and brown 
slightly in a hot oven. Remove to a hot platter, garnish 
with parsley, and just before serving fill with creamed 
chicken, two cupfuls of the chicken being sufficient. Good 
lamb or tender, lean, fresh pork may be substituted for 
the chicken, although the combination of chicken and sweet 
potato is particularly felicitous. 

—Good Housekeeping 

Savory Spinach and Ham 

One pound of thinly-sliced ham from the small end of 
the shank; this should include some fat. Crisp rapidly in 
a hot frying-pan and remove to the center of a hot platter. 
Pour into the pan one cupful of thick, rich tomato sauce 
and stir until boiling, scraping off all the “brown.” Mean¬ 
time, mix two cupfuls of finely-chopped cooked spinach 
with one teaspoonful of salt, one-eighth teaspoonful of 
pepper, one tablespoonful of melted butter, one-fourth tea¬ 
spoonful of sugar, and one beaten egg. Form into egg- 
shaped balls; place in a greased pan, sprinkle the tops with 
grated cheese, allowing about one teaspoonful for each ball, 
and brown lightly in a very hot oven, 500° F. Arrange 


224 




VEGETABLES 


around the ham as a border. Pour the tomato sauce around, 
not over, the ham, and serve all very hot. 

—Good Housekeeping 

Italian Tomatoes 

Turn a quart jar of canned tomatoes in mixing bowl 
and add 

Six onions, chopped fine 

One bunch of soup greens, chopped fine 

One and one-half cups of breadcrumbs 

One cup of grated cheese 

Two teaspoons of salt 

One teaspoon of pepper 

Bits of garlic 

Stir all together to blend, turn in a well greased baking 
dish and sprinkle the top with breadcrumbs and grated 
cheese. 

Tomato Chimase 

Select large tomatoes and then cut a slice from the top 
and scoop out the contents. Now place in a mixing bowl 

One cup of finely chopped cold meat 

One-half cup of finely chopped onions 

One cup of fine bread crumbs 

Three tablespoons of bacon fat 

One cup of thick cream sauce 

One teaspoon of salt 

One-half teaspoon of white pepper 

Tiny bit of garlic 

One green pepper, chopped fine 

Mix, then fill into the tomatoes and tie each tomato 
in individual pudding cloths. Drop in boiling water and 
cook for twenty minutes. Lift and let drain for three 
minutes, then turn on slices of toast and serve with red 
rabbit sauce. 


/ 


225 — 



recipes 


Red Rabbit Sauce 

Place in a sauce pan 

One cup of very thick cream sauce 
Pulp from tomatoes 
Three tablespoons of grated onion 
One green pepper, minced fine 
One teaspoon of salt 
One-half teaspoon of paprika 
Two-thirds cup of grated cheese 

Heat slowly to the boiling point and then serve. 

Broiled Tomatoes 

Slice as many tomatoes as are needed without paring 
them. Dip the thick slices in butter, and dust with pep¬ 
per, salt and a little sugar. Lay the slices on a greased 
broiler and broil on both sides. Lay on a hot dish and gar¬ 
nish with toast sippets and cress. 

Baked Stuffed Tomatoes 

Wash one cup of dried lima beans and soak over night; 
in morning cook until tender, drain well and season with 
salt and pepper. Add 

Two tablespoons of finely minced parsley 
Two tablespoons grated onion 
Two well beaten eggs 
Three tablespoons of butter 

Whip up to blend and fill into tomatoes that have a 
slice cut from the top and pulp scooped out; place in bak¬ 
ing dish and add one-half cup of water to prevent the toma¬ 
toes bursting while baking. Bake for thirty minutes, and 
just five minutes before removing from the oven, lay a 
thin strip of bacon over the top of each tomato. When 
nicely browned they are ready to serve. Serve with Hol- 
landaise sauce. 


#■ 


226 



VEGETABLES 


Tomato Baskets 

Select the tomatoes carefully so that they will be as 
nearly the same size and shape as possible. Scald and chill 
them, then slip off the skins and scoop the centers out 
deeply, leaving scarlet cups to be filled later. Set the tomato 
cups away in the refrigerator until a few moments before 
serving. Select one bunch of asparagus for six medium 
tomatoes. Cook only the points of the asparagus in boil¬ 
ing, salted water. The rest of the stalks will make a deli¬ 
cious cream soup for luncheon. Chill the points and dress 
them with a Chantilly sauce. Arrange them in the tomato 
baskets which have been brushed on the inside also with 
the sauce, and make handles of strips of green pepper or 
celery, slipping the ends down deep in the sides of the bas¬ 
kets. 

Chantilly Sauce 

The Chantilly sauce consists merely of a good mayon¬ 
naise or boiled salad dressing to which has been added 
enough horseradish sauce to make it spicy hot. To each 
half-cupful of dressing allow one or two teaspoonfuls of 
grated horseradish, the exact amount depending upon the 
strength of the latter. The tomato pulp removed from the 
baskets is also cooked and pressed through a sieve, then 
added, when cold, to the sauce. One-half teaspoonful of 
grated onion to this same amount of sauce imparts a flavor 
welcome to many persons. 

—Good Housekeeping 
Tomato Fritters 

Cut medium sized tomatoes in slices one inch thick. 
Now prepare a batter as follows. Place in a bowl: 

One cup of flour 
Two-thirds cup of water 
One tablespoon of shortening 
One-half teaspoon of salt 
One egg 

Two tablespoons of grated onion 




recipes 


Beat to a smooth mixture, then dip in the slices of 
tomato and fry until golden brown in smoking hot fat. Lift, 
drain and serve with cheese sauce. 

Tomato Timbales 

3 cupfuls strained canned tomatoes 

If teaspoonfuls salt 
| teaspoonful pepper 

1 onion 

1 tablespoonful sugar 

2 eggs 

| cupful soft breadcrumbs 
cupfuls medium white sauce 
^ cupful grated cheese 
^ teaspoonful paprika 

Cook the strained tomatoes, the onion finely chopped, 
sugar, one and one-fourth teaspoonfuls of salt, and one and 
one-fourth teaspoonful of pepper together for fifteen min¬ 
utes. Add the breadcrumbs and the eggs slightly beaten. 
Pour into buttered timbale moulds, place in a pan in which 
about: a cupful of water has been poured, and bake at 350° 
F. for about forty-five minutes or until set. Unmold and 
server with cheese sauce made by adding the cheese and the 
rest of the seasonings to the white sauce. 

—Good Housekeeping 

Mixed Vegetables, Swedish Style 

Six tomatoes of medium size are required for it, and 
these are scalded, skinned, and then chilled. Three cold, 
boiled potatoes, two small, cooked beets, one cupful of 
cooked peas or lima beans, and a head of lettuce or endive 
are the other vegetables used in its making. Two hard- 
cooked eggs are also essential. Wash the lettuce and slice 
the potatoes and beets. Cut the 'eggs in halves crosswise 
and press the yolks through a coarse sieve; slice the whites 
in delicate rings. Arrange the lettuce or endive on a plat¬ 
ter ; place the tomatoes, sliced, in the center and cover with 


lY 


228 




VEGETABLES 


a layer of boiled salad dressing. Over the tomatoes, but 
not concealing them entirely, place a layer of sliced pota¬ 
toes, each dipped in the dressing. The beet slices come 
next; then the beans or peas mixed with a little of the 
dressing. Over the whole sprinkle the sifted egg-yolk, and 
garnish the lettuce or endive about the edge of the dish with 
the rings of egg-whites. 

—Good Housekeeping 

Harlequin of Early Vegetables 
Select new peas, tiny onions, beets, and new carrots 
diced the size of peas. Cook them in boiling, salted water, 
using as little of the water as possible and letting it boil 
away toward the end of the cooking; save all drained off 
to add to soup. Also cook one or two dozen stalks of aspara¬ 
gus of uniform length. When all are done, skin and dice 
the beets finely. Arrange the stalks of asparagus in a 
cross on a flat platter or chop plate and place each vege¬ 
table, after seasoning well with salt, pepper, and melted 
butter, in a quarter-division formed by the asparagus. 
Place in the center a rosette of mashed potato topped by 
a sprig of parsley. Four French chops may be used for 
the dividing lines, if wished, making an attractive “one- 
piece” meal. 

—Good Housekeeping 
Luncheon Pepper Pot 

Place in a kettle one quart of consomme, bouillon, or 
any clear, strong soup. Add one pint of water to allow for 
boiling away, and four tablespoonfuls each of shredded 
carrot, green pepper, and celery. Cook until the vege¬ 
tables are tender and season highly to taste with salt, pap¬ 
rika and a dash of cayenne pepper. Divide into four por¬ 
tions at serving time and put into individual casseroles or 
soup bowls. Have ready four rounds of toast, on each of 
which has been melted and lightly browned in a hot oven 
a thin slice of cheese. Lay one in each casserole, place a 
poached egg on each, sprinkle with salt, paprika, and pep¬ 
per, and dot with butter. Serve at once. 

—Good Housekeeping 


229 



RECIPES 


Omelet with Spring Vegetables 

Make a three-egg omelet, beating yolks and whites 
separately and adding to the yolks one-half teaspoonful of 
salt, one-eighth teaspoonful of pepper, one-fourth teaspoon¬ 
ful of paprika, and three tablespoonfuls of milk with which 
is mixed one teaspoonful of flour. Fold in the stiffly-beaten 
egg-whites lightly, pour into a hot frying-pan containing 
two tablespoonfuls of melted butter, and cook slowly until 
the bottom is delicately browned and the omelet is light and 
puffy; then place in a warm oven for a few minutes until 
the top of the omelet is dry. Crease the center with a knife, 
and before folding over, place in the middle of one side a 
few spoonfuls of any highly-seasoned buttered or creamed 
vegetables. Fold over, slip on a hot platter, garnish, and 
serve at once. A tomato or cheese sauce may be poured 
around the omelet. 

—Good Housekeeping 
Vegetable Loaf 

Make a hash of any minced vegetables on hand, potato 
predominating; include a little celery and onion, if pos¬ 
sible, or use celery and onion salt. Season highly, add a 
beaten egg and moisten additionally with a little stock or 
milk. Pour into a very liberally margarined bread pan or 
other mold, and bake slowly until a crust has formed; in¬ 
vert carefully on a hot platter, garnish with thinly sliced 
hard-boiled egg and serve with hot corn bread. Tomato 
sauce may be poured around if desired. 

Meatless Meat Loaf 

Two cups cold cooked beans, 2 cups bread crumbs, 1 
cup walnuts (ground or chopped fine). One bell pepper 
chopped fine, 1 egg, 2 tablespoons melted butter, salt and 
pepper to taste. Mix all ingredients thoroughly. Shape 
into loaf and bake 30 minutes in moderate oven. Serve 
with tomato sauce. 


230 



VEGETABLES 


Hot Vegetable Loaf 

Run cold, boiled potatoes through the meat chopper, 
also cooked carrots and beets in any liked proportion; add 
a few cooked peas, string beans or small shell beans. Sea¬ 
son with salt, pepper, paprika and celery salt, and moisten 
with milk or thin gravy or both; add a tablespoonful or 
two of melted butter and pack in a well-buttered bread 
pan or other mold and bake in a good oven until a brown 
crust is formed all over. Tip out carefully on a hot serv¬ 
ing dish, surround with a ring of sliced beets, or hot hard- 
boiled eggs, or simply garnish with parsley. 


231 


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